Fermented Beetroot

    14 days 30 minutes

    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.

    38 people made this

    Makes: 1 kg fermented beetroot

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

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

    1. Contents: 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. Brine: Combine the boiled and cooled water with the salt, stirring until dissolved.
    3. To Assemble: Pour brine over beetroot, ensuring all contents of the jar are covered with brine.
    4. Screw on lids and let jars sit at room temperature for a few days until 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.
    5. 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 USA and Canada)