Beetroot (Beets), fermented — mild, aromatic & crisp
Earthy sweetness with warm spice: lactic fermentation adds gentle tang while keeping the beets crunchy; vanilla and ginger bring a soft, wintery note.
Prep time: 20–30 minutes
Fermentation: 6–8 weeks (week 1 at 18–24 °C, then 16–20 °C)
Yield: about 8–10 side portions
Ingredients
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2 large beetroot/beets
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1 vanilla pod, split lengthwise
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1 thumb-size piece of ginger, unpeeled, sliced
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1 tbsp raw cane sugar (optional; light caramel note)
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500 ml water
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10 g salt → 2% brine (for topping up: 20 g salt per 1 L water)
Equipment: 1 × 946 ml Wide-Mouth Mason Jar (or 750 ml), 1 × fermentation lid with valve, 1 × glass weight, gloves.
Method
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Mix brine: Dissolve 10 g salt in 500 ml water. If warmed, let cool completely.
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Prep beets: Peel if desired (organic beets can stay unpeeled). Slice to ~3 mm. Toss with 1 tbsp sugar and rest 10–15 min until juices appear. Tip: wear gloves — beet pigment stains.
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Layer the jar: Put vanilla and ginger at the bottom. Pack beet slices tightly on top; reserve the largest slices for the top layer.
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Cover & weigh down: Fill with brine to about 3 cm below the rim. Release trapped air with a stick. Place the glass weight so everything stays below the brine.
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Seal & label: Fit the fermentation lid, label with contents/date, and set the jar on a saucer — beets can foam due to natural sugars.
Fermentation
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Week 1: 18–24 °C, dark/room temp.
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Then: 16–20 °C until 6–8 weeks total. Check occasionally; top up with 2% brine if needed.
Maturation & storage
When flavor/texture suit you (earthy-sweet, vanilla-ginger aroma, mild acidity, still crisp), move to the fridge to slow fermentation. Keeps several months; always use clean utensils and press veg back under the brine.
Optional (after it’s ready): Swap to a standard lid and vacuum-seal with EcoSeal Pro for extra freshness in storage. (Do not vacuum-seal during active fermentation.)
