Fermented beetroot

    14 days 30 min

    The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beetroot, try this easy recipe.

    7 people made this

    Makes: 1 kg fermented beetroot

    • 1kg beetroot, peeled
    • 2 to 4 cloves garlic, peeled
    • 6 peppercorns
    • 1 to 2 bay leaves
    • For the brine
    • 750ml boiled and cooled water
    • 1 tablespoon salt

    Prep:30min  ›  Extra time:14days  ›  Ready in:14days30min 

    1. Cut any large beetroot into smaller pieces, trimming off any hardened ends. Place into one large or two smaller jars. Add garlic, peppercorns and bay leaves.
    2. Make the brine by combining the boiled and cooled water with the salt, stirring till dissolved. Pour brine over beetroot, ensuring all contents of the jar are covered with brine.
    3. Screw on lids and let jars sit at room temperature for a few days till foam starts to appear on top (the number of days will depend on ambient temperature). Once foam appears, transfer jars to a cool place (at approximately 10 degrees C) for 2 to 3 days.
    4. Once fermented, store jars in the fridge.

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    Reviews in English (1)


    Easy recipe, beets came out good.  -  11 Jun 2018  (Review from Allrecipes US | Canada)