How to Make Fermented Beetroot

water

💰Cheaper: vegetable broth

Vegetable broth adds flavor while maintaining hydration.

salt

💰Cheaper: kosher salt

Kosher salt is often less expensive and works well for fermentation.

vinegar

💰Cheaper: lemon juice

Lemon juice can provide acidity for flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and provides sweetness.

Wash and peel the beetroots, then cut them into desired shapes.

Prepare a brine by dissolving salt in water in a large bowl.

Add garlic, bay leaves, black peppercorns, mustard seeds, and coriander seeds to the brine.

Place the cut beetroots into a clean glass jar.

Pour the brine over the beetroots until they are fully submerged.

Add dill, onion, carrots, ginger, and chili flakes to the jar for additional flavor.

Seal the jar tightly with a lid.

Leave the jar at room temperature for 5-7 days to ferment, checking daily for bubbles.

Taste the beetroots after 5 days; if tangy enough, transfer to the fridge to slow fermentation.

Store in the refrigerator for up to several months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary