- 2lbs of beets (any variety, try to get large ones)
- 4 tsp of sea salt
- probiotic starter (could be juice from a previous batch or live cultured saukraut or just some of our favorite probiotic pills)
- Pressure Cooker - We recommend using a pressure cooker, this Instant Pot is by far the most popular and works great. A 6 quart version is about right for 2lbs of beets.
- Ball Jars - we like using 1/2 gallon jars that you should be able to find at a hardware store / fleet farm.
- Fermenting Crock - We also have this 2 gallon fermentation crock that works great if you don't want to use ball jars (eaiser for larger batches).
- Peel the raw beets
- Cut into large chunks if needed, just needs to be small enough to fit into your ball jars
- Place into the pressure cooker
- Add 2 cups of water
- Cook on high pressure for 25 min
- Fast pressure release is OK
NOTE: At this point, you could just eat the beets... add some salt and herbs... yum
- Fill ball jars with beets as full as you are able
- Add 1tsp of salt per quart of beets
- Top off with the liquid from the pressure cooker, adding more water if needed to ensure beets are fully submerged
- Cover the beet/salt water mixture
- Once they are cool enough to add the probiotics, add a bit of juice and/or part of a pro-biotic pill for each quart of beets.
- Shake a bit to mix around, ensuring beets remain submerged in water
- Store at room temp for a couple of days, then refrigerated once fermented as you'd like.
Don't have an Instant Pot?
No problem. You can also make fermented beets by shredding them when raw into thin strips (think food processor cheese grater) and just ferment raw. This means effectively skipping steps 3-6 in the 'cook' section above. Consider also adding shredded carrot and cabbage to a raw ferment.
You also could roast them in your oven until fork tender or steam them on a stove top instead of using a pressure cooker/Instant Pot.
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