Fermenting beets can get a bit tricky. Like fruit, beets have a relatively high sugar content that can convert to alcohol quite easily.Using the best vegetables to ferment, such as turnips or cabbage, in small quantities along with beets can be a helpful way to solve that problem. This classic combination of cold-weather root vegetable fermentation makes a lively addition to winter meals that can be lacking in much-needed enzymes and probiotics.
30 minutes
48 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$40.99
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
INGREDIENTS:
- 2 cups washed, quartered, and sliced turnips
- 1 1/4 washed, quartered, and sliced beets
- 2 Tbsp. salt
- Water as needed
INSTRUCTIONS:
- Prepare turnips and beets. Add them to a quart jar, alternating layers so that the red and white are evenly distributed, leaving 1-1/2 inches of headspace.
- Combine salt with 2 cups water. Pour over the vegetables, leaving 1-2 inches of headspace (just covering the vegetables). Weigh down as needed.
- Cover jar with a lid and an airlock, if using. If you are not using an airlock be sure to “burp” the jars every day to release pent-up gases
- Allow to ferment at a cool room temperature for 3-12 days, depending on preference. Longer is usually better, especially for tough root vegetables.
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Transfer to cold storage.
