Whether you’re new to fermentation or an experienced ferment-a-holic, making fermented beets is a wonderful and delicious way to preserve beets when you’re blessed with a bounty. Follow the simple step-by-step directions below and learn how to make our easy lacto-fermented “pickled” beets recipe. They’re tangy, crunchy, and loaded with gut-healthy probiotics! They also add a beautiful pop of color to a wide variety of meals.
Make it garden-to-table, and learn how to grow beets from seed or seedling in our easy step-by-step guide!
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Here’s what you need to remember: Pickling involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are fermented, the sour flavor is a result of a chemical reaction between a food’s sugars and naturally present bacteria — no added acid required.
Prepare the Beets
Wash the beets, cut off the hard stem portion, and peel away the skin. Then, cut them into your desired size. We like to cut our beets into bite-size slices or chunks – about the size of a quarter, but twice as thick. Alternatively, you could cut them into long “sticks” like carrot sticks. Or, leave them in larger round slices. It all depends on how you intend to use them!
Since we most often use our fermented beets as a salad topping, creating bite-sized pieces from the start is most convenient. Also, please note that large chunks of raw beet will remain more firm and tough post-fermentation. Thinner cuts will soften nicely, but still retain a nice crisp texture!
Pack the Fermentation Jar
Once you have your chosen seasonings at the bottom, start adding chopped beets to the jar. Try to fit as many beet slices in the container as possible. If you’re going through this process, you might as well maximize the amount of cultured food you get out of it in the end! This will also reduce the amount of brine needed, and the amount of air that can get trapped inside. Therefore, don’t just lightly toss them in there. Pack them in tightly!
I usually fill half the jar with the sliced veggies, then add another little layer of dill and a clove of garlic about halfway through, then continue layering with more beets until the jar is totally full.
Fermenting vs Pickling Beets! Both Procedures and A Side By Side Taste Test | Fermented Homestead
FAQ
What is the difference between pickled and fermented beets?
Are canned pickled beets fermented?
Are pickled vegetables as good as fermented?
Are fermented beets safe to eat?
Are pickled beets better than fermented?
Canned pickled beets don’t have the living, beneficial bacteria that fermented beets have. The high temperatures from canning don’t allow probiotic bacteria to live. When cooked fermented beets are allowed to sit at room temperature, beneficial bacteria multiplies, creating wonderful flavor, and lots of probiotic goodness.
Can diabetics eat pickled beets?
People with diabetes can consume pickled beets, as the vinegar helps lower food’s glycemic index. However, controlling blood sugar levels and the rest of the foods in the diet is necessary.
What is a pickled beet?
Pickled beets are beets that have gone through a pickling or fermentation process. Pickled foods are preserved in an acidic solution, then sealed in a sterile jar or can so they won’t spoil. Beets are often pickled in a solution of vinegar, sugar, and salt. Some pickled beets are also pickled with cloves.
What is the difference between canned and pickled beets?
While the taste difference between canned and pickled beets isn’t much different, the health benefits between the two are worlds apart. Canned pickled beets don’t have the living, beneficial bacteria that fermented beets have. The high temperatures from canning don’t allow probiotic bacteria to live.