Raw Fermented Beets

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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 beets, try this easy recipe.n Once beets are fermented, store in the refrigerator for up to 3 months.

Submitted by Magpie
Updated on February 21, 2024
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Prep Time:
30 mins
Additional Time:
9 days
Total Time:
9 days 30 mins
Servings:
8
Yield:
2 jars
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 pounds beets, peeled and cut into chunks

  • 4 cloves cloves garlic, peeled

  • 6 peppercorns

  • 2 bay leaves

Brine:

  • 3 cups water, boiled and cooled

  • 1 tablespoon salt

Directions

  1. Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.

  2. Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.

  3. Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

Recipe Tips

You can also put beets into 1 large jar. In this case, only use 2 cloves garlic, 3 peppercorns, and 1 bay leaf.

The number of days for fermenting will depend on ambient temperature.

Nutrition Facts (per serving)

53 Calories
0g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 53
% Daily Value *
Total Fat 0g 0%
Sodium 964mg 42%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 2g 4%
Vitamin C 6mg 7%
Calcium 28mg 2%
Iron 1mg 7%
Potassium 386mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.