6 Delectable Fermented Beet Recipes

6 Delectable Fermented Beet Recipes [BODACIOUS!] | MakeSauerkraut https://www.makesauerkraut.
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6 Delectable Fermented Beet Recipes [BODACIOUS!] | MakeSauerkraut https://www.makesauerkraut.com/fermented-beets/

dirt? Through my passion for
fermentation, your
Maybe, just maybe, eagerness to learn the
world’s oldest method of
With the help of millions of lactic-acid bacteria, some preservation and storage,
and the help of millions of
fun seasoning and a bit of time to,
mighty microbes, we’ll get
there... one jar at a time.
Transform their flavors,
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6 Delectable Fermented Beet

And if simple fermented beets aren’t for you, Recipes [BODACIOUS!]
perhaps the included recipes Beet Kvass, Beet Relish
or beet-infused sauerkraut will fit the bill. How Do You Make Sauerkraut in
a Jar? [THE COMPLETE GUIDE]
Read On! Kimchi-Style Sauerkraut Recipe

[A SPICY DEPTH OF FLAVOR!]
[Disclaimer: The vibrant gold and candy-striped 15 EXPERT Fermentation Tips to

colors of the beets pictured about are not retained Ferment the Perfect Batch Every
during fermentation. Details in Tips & Tricks Time
section.] 5 Simple Fermented Carrot

Sticks Recipes [Crunchy
Goodness]
Contents [show]
Naturally Fermented Pickles [The
Complete Guide]
Beets have been gaining in popularity as a new
superfood due to recent studies claiming that 9 TOP Fermentation Lids for
beetroot juice can lower blood pressure, increase Mason Jar Fermentation [HOW
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many other things. Fermentation Crocks: The Who,
What, Where, When, Why and
Maybe it would behoove us to figure out a way to How
include these daily with our meals, or even as a pre- 27 Reasons to Include a Daily
or post-workout drink. Forkful of This in Your Diet –
Some You’ve Never Heard Of
Beets come in a variety of colors, shapes, and sizes

as witnessed during a recent trip to my local farmer’s Learn How To Make
market. Sauerkraut
Learn to Ferment Like a

Pro
And, like fermented carrot sticks, fermented beets –
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are a super-simple, approachable recipe. Just a few
simple ingredients:
Beets,
Salt, and
Water.
Something fun to flavor them with.
The help of our support team:
Millions of Mighty Microbes, and
Some time.
And, Voila.
You have this!
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Beetroot or table beets are from the

same family as sugar beets but they
are genetically and naturally different.
Sugar beets are white in color and
used for extracting sugar for food processors. Sugar
cannot be obtained from beets which are mostly red or
gold in color.
7 Amazing Benefits of Beetroot &

Beetroot Juice
During my research for this article, I stumbled across

the website Love Beets. A fun and playful website
that is as devoted to helping you enjoy your beets as
I am to helping you learn to ferment sauerkraut.
Recipes galore, beet juice, beetroot powder and
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it out.
Here is a summary of just some of the benefits I read

about:
Beets are a valuable source of nutrients,

vitamins, minerals, and fiber.
Beets are an excellent source of magnesium,
potassium, and iron along with soluble fiber.
They are also rich in vitamins C, A, and B6 and
antioxidants. Beets contain an exceptionally high
level of folic acid. In a one-cup (250 ml) serving
of beets, you’ll find 37% of the recommended
daily serving of folate and 11% of the daily
recommended serving of Vitamin C. Studies are
indicating that nutrients taken through food are
more powerful than as an isolated supplement.
Eat your beets!
Beets can improve heart health and lower

blood pressure.
The potassium in beets works with sodium to
keep the volume of blood in circulation steady
by flushing excess sodium out of the system and
lowering blood pressure. Natural nitrates in
beets dilate blood vessels, improve the flow of
blood and lower blood pressure. A 2008 study
examined the effects of drinking 2 cups (500 ml)
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found that blood pressure was significantly
lowered. There has to be some ancient wisdom
in the connection between beets are red, they
bleed and they also nourish our blood and
circulatory system.
Note: It takes four medium-sized red beets to
produce a cup of juice. To see a visual: A Visual
Guide to Juicing Vegetables: How Many Veggies
Go in a Cup
Beets increase blood flow and combat

dementia.
Beets produce nitric oxide, which helps increase
blood flow throughout your body, including to
your brain. MRIs done on older adults showed
that eating a high-nitrate diet that included beet
juice, improved blood flow and oxygenation to
certain areas of the brain.
Beets boost endurance.

Athletes who drank beet juice mixed with a bit
of apple juice before working out had better
endurance and a lower resting blood pressure. It
is thought that this is due to the nitrates found
in beets that improve muscle oxygenation by
improving improve blood flow to the muscles
during exercise and relieving some post-
workout muscle aches.
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The high content of fiber in beets helps to
prevent constipation and promote regularity for
a healthy digestive tract.
Beets lower risk of heart disease.

Beets are a good source of folate and betaine.
These nutrients act together to help lower blood
levels of homocysteine, which can increase your
risk of heart disease by causing artery-damaging
inflammation.
Beets are a great blood builder.

If you suffer from anemia or fatigue, the high
iron content in raw beets can be an effective
addition to your diet.
Motivated to add beet juice to your diet?
You can forego juicing and use instead some

beetroot juice powder or some beetroot
root powder.
Beet Root Powder-4oz -

Natural Food Coloring
Processed and packed in

the United States for
optimal safety and
freshness
Packed in a FDA approved
high vapor barrier
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Stored in a tight container
away from sunlight
product will last many
years
$7.34
Beetroot powder made from beet juice is spray-

dried from juice extracted from the beets. Beet juice
powder dissolves very nicely in water and is fairly
pleasant to drink by itself. Look carefully at
ingredients. Some contain all sorts of tasty stuff:
sweeteners, fillers, and additives. Expect to pay
$20-30 for a 7-ounce (200 g) package. If the price is
lower, you’re getting ground beetroot, not
dehydrated beet juice.
Red Beet Crystals by Salus. The label states that

approximately 5.5 pounds (2.5 kg) were used to
produce the 200 grams of crystals. Organic. “These
are harvested in special forests in Germany to assure
purity.”
This Beet Root Juice Powder is made from 100

percent U.S.-grown organic beets. The beets are
juiced, then dried in a way that preserves the
nutrient content.
Beetroot root powder is made from ground up &

dehydrated beets and includes all the fibrous
material in beets. The powder does not dissolve as
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chalky, grittiness to it and not the clean taste you get
from just beetroot juice. India and China seem to be
the place where all these beets are grown.
Beet Root Powder by Bulk Supplements. Grown in

China, purity and identity testing through a third
party within the US.
Organic Beet Root Powder by Naturevibe Organics.

Grown in India, USDA Organic, non-GMO.
Beetroot juice is one of the richest

dietary sources of antioxidants and
naturally occurring nitrates. Nitrates
(not to be confused with nitrites!) are
compounds which improve blood flow throughout the
body—including the brain, heart, and muscles.
Additional Health Benefits

from Fermented Beets
If you ferment your beets, they are packed with the
same goodness as sauerkraut and other fermented
vegetables. In addition to having the benefits
discussed above, fermented beets:
Are an excellent source of probiotics.

Similar to those found in yogurt, probiotics
produced during fermentation are known to
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enhanced immune system, better brain function
to name a few.
Have increases the nutritional value.

Lactic-acid fermentation produces and enhances
the levels of enzymes, vitamins, and minerals.
Are easier to digest than raw or cooked

vegetables.
Fermentation breaks down hard-to-digest
cellulose.
Are safer to eat than raw vegetables.

Raw vegetables can have E.coli on them, but
lactic acid produced during fermentation kill off
the E.coli bacteria. They can’t survive in the
acidic environment of fermentation.
Since the 16th century, beet juice has

been used as a natural red dye. In 19th
century England the Victorians used
beets to dye their hair.
Possible Side Effects of Consuming

Beetroot
Before you go hog wild and start eating beets for
breakfast, lunch and dinner, here are a few things to
be aware of.
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An estimated 10-15% of all U.S. adults
experience beeturia – a reddening of the urine –
after consumption of beets in everyday
amounts. This phenomenon is not considered
harmful, but it may be a possible indicator of
iron deficiency, iron excess or problems with
iron metabolism. If you experience beeturia and
have any reason to suspect iron-related
problems, consult your healthcare provider.
Gout.
Beets are high in oxalate, which can contribute
to gout, a type of arthritis that develops when
too much uric acid builds up in the body.
Discolored Stool.
You might find that eating beets relieves you of
constipation, but don’t be alarmed if your stool
is pink or red. It’s not blood; and is actually
harmless.
Nitrites.
Nitrites can interact with the dietary protein in
the stomach to potentially make substances
called nitrosamines. The majority of
nitrosamines are carcinogenic (cancer-causing)
in animals and this is likely to be similar in
humans. Research has not been done to show
whether taking nitrate-rich vegetable drinks
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with a high nitrate diet.
An estimated 10-15% of all U.S. adults

experience beeturia – a reddening of
the urine- after consumption of beets
in everyday amounts.
6 Flavoring Suggestions for

Fermented Beets
You can effortlessly infuse beets with a variety of

flavors by the addition of a few simple seasonings:
garlic, dill, ginger, rosemary, cumin or even
horseradish, to name a handful.
Peel and cut beets,

pack into a jar,
along with your choice of seasoning,
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screw on lid and
leave on your countertop for 5-10 days. That’s it.
Intentionally, there is one ingredient missing.
Vinegar.
And, one step missing.
Cooking, canning or heat processing in any way.
Traditionally, fermentation is how cultures around

the world preserved their harvest to enjoy during the
upcoming months of winter. The natural bacteria
present on your beets create lactic acid to give them
a sour tang, lower their pH to levels at which
pathogenic bacteria can’t survive and infuse these
living foods with a wide range of flavors that awaken
all 5 of your taste sensations, including the “umami”
taste sensation.
Umami?
Umami, which is Japanese for “pleasant savory taste,”

refers to glutamate – a type of amino acid – which
occurs naturally in many foods. When glutamate
breaks down – through fermentation – it becomes
L-glutamate and that’s when things start to taste
really good and is what explains why properly
fermented foods truly tantalize our taste buds. Add
another taste – umami – to those four taste
sensations – sweet, sour, salty and bitter – we
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Fermented Beets Recipe Slide Show
First, here’s the basic recipe in pictures followed by

tips for success, 6 suggestions for flavoring your
beets and then the official step-by-step recipe.
Purchase Fresh Beets

I love when fresh beets are available at my Farmer's
Market. Fresh beets with their tops still on are your
best choice, but beets from the grocery store work.
Be aware however, if they have been stored for
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Tips & Tricks for Successfully

Fermenting Beets
With a bit of experience and a few batches under

your belt, you’ll be able to fine-tune the
fermentation process to your liking. Here are a few
tips to keep in mind as you ferment your first batch:
Choose small or medium beets that feel firm

and heavy for their size and have smooth
skin. Fresh beets with their tops still on are
best.
You cannot create sweet, tangy, melt-in-your-
mouth fermented beets if you start with tough,
dry or aged and fibrous beets. Beets will
become more tender as they ferment, but you
can’t turn a hard rock into a tender beet. Look
for blemish-free beets without soft, wet areas or
flecks of mold. If you are purchasing fresh beets
with their tops still on, look for greens that are
fresh, tender and bright green.
Your best bet for final colors is red beets.

Striped beets lose their color and end up gray;
golden beets fade.
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Think skinny when slicing your beets.

Beets do not have a high water content like
cabbage and we would be hard-pressed to
extract enough brine from them by just
sprinkling them with salt, which is why they are
brine fermented. To expose more of their cells
and have a more tender finished product, you
want to think thin: fairly thin slices, a nice
julienne cut, extra skinny matchsticks, small
cubes or a coarse grate. My favorite texture and
flavor combination comes from julienned or
grated beets.
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Use a food processor, mandoline or spiralizer

to prepare your beets.
The use of these handy gadgets results in finer
cuts, making for a tender finished product. Beets
are easier to cut with a mandoline or spiralizer if
they are fresh, tender and young; tough, hard
beets that have been stored for months can be
difficult to draw across the blade, which is when
accidents happen.
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If using a mandoline, cut off the root but leave some

of the top and use the hand guard.
Do not cook your beets.

Some recipes for naturally fermented beets call
for cooking them first. Don’t! You will kill off the
entire army of Mighty Microbes and instead of
fermenting, your beets will become a slimy,
smelly mess.
My favorite salt for fermentation is

Himalayan Pink.
I talk about the best salt for fermentation here,
here. In short, use non-iodized salt.
Use a 2% brine strength.

This is for the geeks out there; the rest of you,
just follow the recipe. Use 2% salt by weight for
the weight of water you’re dissolving your salt
in.
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For worry-free fermentation, it is best to
use some sort of weight to hold the beets below
the brine. This will help reduce browning, a
common occurrence with beets.
Here I’m using a Pickle Pusher as reviewed in this

post. It’s not designed for a straight sided jar, but… it
works like a charm with these pint (500 ml) jars and
will prevent the browning you use on the right jar
due to air exposure. No weight was used on that jar.
No airlock?
Airlocks allow excess gases to escape. If you
don’t have an airlock and you want to be super
safe, burp your jar once daily during the first 3
days.
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Here I’m using a Pickle Pipe as reviewed in this post.

It’s quickly becoming my favorite airlock.
Dark scum.
When you pop the lid to check and taste your
jar of fermenting beets, you’ll often see a brown
scum on the surface. It is perfectly normal and
comes from the oxidized colors of the beets.
Just remove what you can.
Syrupy brine.
Beets have the highest sugar content of any
vegetable so don’t be surprised if the brine of
your ferment is thick and syrupy. It’s the nature
of fermenting with vegetables with high sugar
content. You’ll also see it when fermenting
shredded carrots. Feel free to cut the sugar
levels of your ferment by mixing in turnips,
radishes or jicama – about half beet, half turnips,
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your ferment is also a great way to make sure
you are eating prebiotics.
Leftover brine (not fermented)?

If you do not use all the brine – saltwater – you
mixed, store it in the fridge in a sealed jar where
it will keep for a few weeks.
Cleaning up a bloody mess?

The pigment that gives beet their rich colors are
called betalains. These betalains are antioxidants
that are great for your health so let’s not
bioengineer the color out of our beets. But, if
you don’t like walking around with red hands or
staring at a red cutting board for a few days,
here are a few tips for you.
To remove beet stains from your hands, sprinkle
them with baking soda, add a bit of water to
moisten, rub vigorously. Rinse and repeat, if
necessary.
To remove beet stains from your cutting board,
sprinkle coarse salt liberally over your board,
then slice a lemon in half and use it to rub the
salt into the board. Removes most, but not all of
the stains.
Adjust fermentation time based on ambient

room temperature and desired product.
Ideal fermentation temperature is 65-70°F
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lengthen.
Make fresh brine for each batch of fermented

beets.
See my recent post on why I say: Don’t reuse the
brine – or feel you need to use a starter.
DO drink leftover fermented brine, or use it

to make salad dressings.
The biggest beet in the world was

grown by a Dutchman. It weighed over
156 pounds.
The Five Tools I Grab Every Time I

Ferment Something
Fermentation Weight White Plastic Storage

Fermentation Vessel
and Airlock Lid Caps
The Trellis + Co.

Pickle Helix Kit is
Use for storing
strong enough to
Quart (Liter) Jar: sauerkraut or as your
hold your ferment
Wide-Mouth lid during
below the brine
fermentation.
throughout
fermentation. Its
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of room for brine.
from $5.78 from $21.99 $5.50
7,556 Reviews 106 Reviews 2,532 Reviews
Recipe Flavors for Fermented Beets
I like to keep these simple, though you might not

believe that is possible for me with the wide range of
creative recipes in my SureFire Sauerkraut Recipe
Collection eBook.
Here are six ways to infuse your fermenting beets

with just a bit of extra zing.
1. Horse Kicked Fermented Beets
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tablespoons of peeled and grated horseradish root
and 1 teaspoon of dried dill (1 tablespoon fresh) in
your jar. Be careful of volatile oils when grating
horseradish.
2. Passion Pink Fermented Beets
For Passion Pink Fermented Beets, place 1-2 slivered

garlic cloves and 1 teaspoon caraway seeds in your
jar.
3. Cardamom Fermented Beets
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For Cardamom Fermented Beets, place 1 teaspoon

dried tarragon (1 tablespoon fresh), ½ teaspoon
cardamom powder and ¼ teaspoon ground cloves
in your jar.
4. Powered-by-Turmeric Fermented
Beets
For Powered-by-Turmeric Fermented Beets, place ½

teaspoon turmeric powder, ½ teaspoon coriander
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5. Rosemary Fermented Beets
For Rosemary Fermented Beets, place 1 tablespoon

roughly chopped, fresh rosemary leaves in your jar.
6. Ginger Sparkle Fermented Beets
For Ginger Sparkle Fermented Beets, place 1
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orange zest in your jar, just a ¼ of the orange. Too
much zest can impart a bitter taste and overpower
the ginger.
Beets are high in fiber, which helps

with satiety and regularity.
Naturally Fermented Beets Recipe
Naturally Fermented
Beets
FERMENTATION LENGTH: 7-10 days
Nutrition-packed fermented beets
are a great addition to any meal. I
love to julienne them for
fermentation and then add them to
my salads.
Print
Course Cuisine
Fermented, Snack, Fermented, Paleo
Vegetarian
Prep Time Total Time

20 minutes 20 minutes
Author
Holly Howe
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2-3 beets, medium-sized (baseball sized)

FLAVORING | Choose from ONE of the following:
1-2 tablespoons of peeled and grated horseradish
root and 1 teaspoon of dried dill (1 tablespoon fresh)
1-2 slivered garlic cloves and 1 teaspoon caraway
seeds
1 teaspoons dried tarragon (1 tablespoon fresh), ½
teaspoon cardamom powder and ¼ teaspoon
ground cloves
½ teaspoon turmeric powder, ½ teaspoon coriander
seeds and ½ teaspoon cumin seeds
1 tablespoon roughly chopped, fresh rosemary
1 tablespoon freshly grated ginger and just a bit of
orange zest in your jar, just a ¼ of the orange
1 tablespoon (15 ml) iodine-free salt (fine-grain)
Instructions
PREP FLAVORING ITEM

Place what you'll be using to flavor your beets in the
bottom of a wide mouth pint (500 ml) jar, or jar size
of your choosing.
PREP BEETS
Peel beets. Then, cut into shape desired: sliced,
julienned, grated, cubed. I find grated or julienned
beets absorb flavors the best and are tender when
fermented.
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MAKE BRINE & SUBMERGE

Mix 1 tablespoon of salt with 2 cups of non-
chlorinated water. Stir with a fork until somewhat
dissolved. If there's some undissolved salt, don't
worry, it will dissolve during fermentation.
POUR BRINE over beets letting it percolate down.

Stop when brine is 1 inch from the top of the jar.
Jostle the jar to get the brine between all the packed
beets and add more brine, if necessary.
Hold your beets below the brine with a weight of
your choosing. Pickle Pebbles or the Pickle Pusher
both work well.
CAP. Screw lid on loosely allow any gases created by
the fermentation process a way to escape. Or, use a
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FERMENT
Place in a shallow bowl on your kitchen counter, out
of direct sunlight to ferment until active bubbling
stops, usually 7-10 days depending upon the
temperature of your room Feel free to taste them.
The beets are ready when bubbles have stopped
rising to the surface, there is a slightly sour aroma
and the beets taste tangy.
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just the right taste. If you want them a bit more sour,
continue to ferment them, checking their flavors
every few days.
STORE
Add the fermentation length to your label and put in
the refrigerator. Your fermented beets may be eaten
immediately, but will increase in flavor with time and
will keep for up to a year, though they lose color as
the months go on.
ENJOY!
Now for the best part. Fermented beets to top a
salad, add to your cheese and cracker platter,
alongside a meal, or straight from the jar. Don't
forget to drink the brine. I sip a bit each time I use
my fermented beets.
Ways to Enjoy Your Fermented Beets

Nibble on them straight out of the jar.
Enjoy them alongside cottage cheese.
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Serve them with cheese and bread for a quick lunch

or snack.
How about this Antipasti Platter from Love Beets?
Add them to salads.
And, when the last beet stick or slice has been

consumed, drink that liquid. After all, it’s Beet Kvass,
a fermented tonic, and is full of good nutrition. And,
with all those flavoring ingredients, it’s extra tasty.
In ancient times, the root part was not

used for cooking but instead as a
medicine for treating painful disorders
at that time, like headaches and
toothaches.
Other Delectable Ways to Ferment

Beets
Sliced, diced or grated beets that have been
fermented in a salty brine are a quick and easy way
to enjoy their flavors, pack in some nutrients and
add variety to your diet. But, brine fermented beets
may not appeal to everyone. Here are three other
ways to ferment beets: Beets Kvass, Beet Relish, and
beet-infused Sauerkraut.
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Beet Kvass is a tonic that is fermented much like

beets by pouring brine over chopped beets.
However, you use fewer beets, generally leave it to
ferment longer and drink just the brine that has been
infused with the flavor and nutrients from the beets.
“This drink is valuable for its medicinal qualities and

as a digestive aid. Beets are just loaded with nutrients.
One 4-ounce glass, morning and night, is an excellent
blood tonic, promotes regularity, aids digestion,
alkalizes the blood, cleanses the liver and is a good
treatment for a kidney stone and other ailments.” –
Sally Fallon, Nourishing Traditions.
Beet Kvass is also a good option for those of you

who have gut issues such that you can’t tolerate the
fiber in sauerkraut at this time. It is another way to
make Gut Shots, a drink made popular by Farmhouse
Culture.
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This recipe uses golden beets instead of the

traditional red beets and adds turmeric powder, a
currently popular super food. Fermenting turmeric
makes it even more nutritious.
“With this Golden Beet & Turmeric Kvass, the sharp

flavor of the Turmeric balances the earthiness of the
typical kvass taste. I think it’s really delicious, and so
does my husband. We both actually prefer this type
of kvass over the traditional kvass!” – Heidi
Golden Beet and Turmeric Kvass from Heidi at

Healing Harvest Homestead
Orange Ginger Beet Kvass
This recipe includes a second ferment where orange

juice and zest is added for a more palatable taste.
Great for the reluctant. On the double-ferment
method:
“Before using this method, I simply tolerated beet

kvass because I knew it was good for me. Now I crave
it!” – Melanie
Orange Ginger Beet Kvass from Melanie at Pickle Me

Too
Ginger Beet Kvass
You can ferment beets on their own, but most
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“This version is infused with ginger, which adds a

pleasant flavor and also supports digestion. Feel free
to experiment with other flavorings like citrus peels,
bits of dried pineapple – whatever you like!” –
Heather
Ginger Beet Kvass from Heather at MommyPotamus
Beet Relish
Relish is a beautiful way to enjoy your beets. Simple

to prepare and a great accompaniment to most
meals.
Probiotic Apple & Beetroot Relish
This recipe is half shredded beets and half shredded

apples to cut the strong, earthy flavors of beets.
“Beetroot relish – savory, sweet and spiced with cloves
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plates every winter. A near-perfect side to pan-fried
pork chops seasoned with sage or to classic roast beef,
beetroot relish provides an intensity of flavor coupled
with nourishing micronutrients including vitamins,
minerals, and antioxidants.” – Jenny
Probiotic Apple & Beetroot Relish by Jenny of

Nourished Kitchen
Fermented Horseradish Beet Relish
I love this combination though I could not find a

recipe without starters. I would omit the whey and
make sure to use 2% salt by weight. All should be
fine.
During fermentation horseradish loses much of its

heat – through the escape of volatile oils – so don’t
expect this to have the same kick as commercially
prepared horseradish.
Fermented Horseradish Beet Relish by Hayley of

Health Starts in the Kitchen
Beet-Infused Sauerkraut
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I love to include one or two shredded beets in my

sauerkraut recipes. It is a way to get some of the
nutrition from the beets but not with as strong a
flavor as eating fermented beets on their own.
Passion Pink Sauerkraut
This recipe of mine is flavored with garlic and

caraway seeds.
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Beet Ginger Sauerkraut
This recipe is found in my curated recipe roundup:

35 Mouthwatering Sauerkraut Recipes and is
flavored with… you guessed it, ginger.
Beet Ginger Sauerkraut
Ginger Beet Sauerkraut
This recipe is also found in my curated recipe

roundup: 35 Mouthwatering Sauerkraut Recipes and
is flavored with ginger and cardamom.
Ginger Beet Sauerkraut
One of the earliest known benefits of

the red beet is its use as an aphrodisiac
during Roman times. And it wasn’t all
folklore, as it has been found to
contain high amounts ofboron, which is directly related
to the production of human sex hormones
References & Sources
11 Amazing Benefits of Beets by Organic Facts

15 Health Benefits of Beets, According to Science (+8
Delicious Beetroot Recipes) by Jen Reviews
Beets by the World’s Healthiest Foods
How Beets Help Blood Flow, Energy Generation, and
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Love Beets
Do You Love Beets? Or, Hate Them?

What do Beets Taste Like for You?
Share your thoughts in the Comments section.
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Fermented Vegetable Recipes

[GRAB & GO] Setting Yourself up for Flavorful Picnics, Parties and Potlucks
Can I Use Plastic? Silicone? Stainless Steel? for Fermentation
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Courtney B • 8 months ago

Hi Holly. I just found your website. You've really done
a lot of fermenting and have so much knowledge! I've
done just a little off and on. So I just did a jar (grated
beets with ginger) and they are super thick and syrupy
(this is day 5). So maybe next time I'll add the other
vegetables you mentioned, as they're not very
appealing like this.
I was thinking last time I did beets (years ago), I

added whey. Do you know the benefits or drawbacks
of using whey? How might they turn out differently? I
have dreams of doing lots of experimenting like you've
done, but I don't have time to do that at this point. I
would appreciate any thoughts you have.
• Reply • Share ›
Holly Howe Mod Courtney B • 8 months ago

The syrupy brine can happen once in awhile
with the beets. I'm playing around with a
"solution." Try upping the salt percentage. I've
had good luck doing a 3% brine. 1 1/2
tablespoon salt for 2 cups of water instead of
the 1 tablespoon. The brine will be a bit saltier,
but that's better than syrupy.
I stopped using whey as I better understood

the fermentation process. The bacteria in whey
are different than the bacteria on your beets.
Here's more: https://www.makesauerkraut....
• Reply • Share ›
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