Fermented beets

Divide the beets into two jars with screw lids. Add 2 cloves of garlic, 3 peppercorns and 0.3 oz/8.5g of thyme to each of the jars.

Mix the water and salt in a bowl to create the brine for fermentation. Ensure the salt is fully dissolved before dividing between the jars, completely covering the beets and ingredients.

Screw on the lids, and allow the jars to sit at room temperature for around 7 days. Once you see a foam begin to appear on the top of the jars, then you should transfer the jars to a cooler place for a further 3 days. After this time the beets should be stored in the fridge.

Tips & tricks

Fermentation is a really easy process to master in your kitchen at home, and found in everyday foods around the world in a variety of different cuisines from Russia to Japan. Beetroots, or beets, are ideal for fermenting. Fermenting beets brings out the best of their earthy, natural taste and the end result is a delicious, tangy ingredient packed with nutrients and bioactive compounds.

Our top tip would be to ensure that you use filtered water for creating the brine. Tap water typically contains chlorine, which kills bacteria, including the beneficial bacteria that you want to create during the fermentation process. If you don’t have access to filtered water, then ensure you follow the step of boiling and cooling the water in our recipe above. The beets need to be fully submerged in the brine. If you spot any above the brine, make some more to ensure they’re all fully covered. Otherwise you may end up with mold in the jar, rendering it all unusable.

We’ve included thyme, garlic, and peppercorns in our recipe for flavor, but you can swap any of these out for other popular seasonings like dill, bay leaves, or even spices like cinnamon and cloves. Lastly, once fermentation has finished, the brine will appear clear. Keep a close eye on your jars throughout the process and move them to cool storage when ready.

Pickling is another form of food preservation, and you might be asking yourself are pickled beets fermented too? Pickled foods are usually covered in an acidic solution which is then heated to destroy any microorganisms. Instead, fermentation creates an acidic environment through the breakdown of starch and sugars, relying on time in the liquid instead of heat to create the process. Lacto-fermentation is another type of fermentation process, which breaks down the sugars in food, via bacteria, to form a lactic acid. Lacto-fermented beets are made without water, using the juice released from the beets to make their own brine instead.

How to eat them

Fermented beets can be enjoyed straight out of the jar, or you can add them to dishes. They’re a great addition to lunchtime salads or sandwiches, and the tangy, flavor profile of the beets is superb alongside creamy pairings like cottage cheese.

Storage

It’s best to keep the beets stored in the fridge, following the fermentation process. This will help the beets to last longer, possibly even up to five months. If you store them at room temperature, they will last for only a couple of weeks.