Beetroot, those colourful, sweet vegetables, are a genuine goldmine for your health. Not only are they packed with beneficial nutrients, but when fermented, their properties are amplified even further. Enriched with probiotics, lacto-fermented beetroots support your digestion and boost your immune system.
With this simple and accessible lacto-fermented beets recipe, discover how to transform this vegetable into a delicious, tangy condiment, perfect for enhancing your everyday meals, while taking care of your well-being!
What Is Lactic Acid Fermentation?
Lactic acid fermentation (also known as lacto-fermentation) is a simple and safe process that naturally transforms sugar in vegetables into lactic acid using lactic acid bacteria. These bacteria, already present on the vegetables, are activated in an oxygen-reduced, salty environment.
Lactic acid fermentation has many advantages:
- Safety: The acidity produced prevents the development of bad bacteria.
- Health: Fermentation enriches vegetables with probiotics and ensures their nutrients are easier to absorb.
- Taste: It adds a tangy, gourmet touch that sublimates your recipes.
Once lacto-fermented, beetroot can be stored for months without risk, as long as the jar remains tightly closed. It’s a natural way to preserve and enrich your food.
Which Water Is Best?
Tap water is perfectly suitable for carrying out your fermentations simply and safely. However, the chlorine it contains, in varying quantities depending on your region, can disrupt the fermentation process. To avoid any problems, we recommend filtering the water or leaving it to stand in the open air for between 30 minutes and 12 hours. This is enough time for the chlorine to evaporate naturally.
For detailed advice, read our article on: Which Is the Best Water for Fermenting?
Lacto-Fermented Beets Recipe
Equipment
- 1 500 ml lever glass jar (Le Parfait type)
- 1 Pair of kitchen gloves
- 1 Peeler
- 1 Knife
- 1 Chopping board
- 1 glass to dilute the salt
Ingredients
- 3 cups raw beetroot
- 2 tsp. natural sea salt
- Water (enough to fill the jar)
Steps
Preparing the Beets
- Wear gloves if you don't want to stain your hands.
- Peel the beetroot and cut into 1 cm / 0.4 inch cubes.
Filling the Jar
- Pack the beetroot cubes tightly in a clean, dry jar.
- Add the salt to the jar.
- Top up with water to fully immerse the beetroot.
- Stir the jar to speed up the dilution of the salt.
Fermentation
- Place the seal on the lid and close tightly.
- Place the jar on a dish to catch any overflow.
- Allow to ferment at room temperature.
- Wait 3 weeks before tasting.
Notes
- Sauerkraut-Style Beetroot: For a finer texture, slice the beetroot as you would a sauerkraut. Mix it with 2 tsp. of salt, massage it to extract its juice, and pack it into the jar, topping up with the juice obtained.
- Adding Spices: Personalize your cultured beets with spices such as pepper, ginger, chili flakes, or cumin seeds for a unique flavour.
- Enjoy your beets in a borscht!
Tips for Beginners
Follow these tips to make your first fermentations a success!
- Hygiene: Make sure your jars and tools are clean to avoid contamination. Wash them in hot soapy water.
- Water and Salt: Choose chlorine-free water and natural sea salt, without additives. These two ingredients are successful fermentation allies.
- Watch for Overflow: The gases produced during beet lacto-fermentation can cause the liquid to overflow. Always place the jar on a plate to avoid stains, especially with red beetroot!
Frequently Asked Questions
How Do I Store My Jar After Opening?
After opening, place your jar in the fridge. The natural acidification of fermentation ensures that the beetroot will keep for several weeks or even months.
Tip: Always use clean, dry utensils to remove the beetroot. This will prevent contamination and extend their shelf life.
My Brine Is Slimy, Is This Normal?
Yes, beetroot can sometimes produce a slightly sticky or slimy brine. This phenomenon is not well documented, but it is harmless. You can continue to eat your fermented beetroot in complete safety. Stir into a soup just before serving to get rid of the slimy texture, but retain the taste and benefits.
Can I Mix Beetroot With Other Vegetables?
Absolutely! Beetroot goes very well with other vegetables such as carrots, cabbage, or radishes. However, the intense colour of the beetroot will visually dominate the mixture. If you don’t mind, give your creativity free rein!
Get the Tools!
We suggest the following products for making this recipe.
Never made this before..I do have some kombucha being made..but a lady at my allotment told me about how to do the same thing with beetroot.
It sounds very good so I’ll be picking a few up this morning and will use your recipe.
Never made this before..I do have some kombucha being made..but a lady at my allotment told me about how to do the same thing with beetroot.
It sounds very good so I’ll be picking a few up this morning and will use your recipe.
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