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Raw Fermented Beets

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"The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe. Once beets are fermented, store in the refrigerator for up to 3 months."
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9 d 30 m servings 53 cals
Original recipe yields 8 servings (2 jars)

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  • Prep

  • Ready In

  1. Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
  2. Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
  3. Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.


  • Cook's Notes:
  • You can also put beets into 1 large jar. In that case only use 2 cloves of garlic, 3 peppercorns, and 1 bay leaf total.
  • The number of days for fermenting will depend on ambient temperature.

Nutrition Facts

Per Serving: 53 calories; 0.2 g fat; 11.9 g carbohydrates; 2 g protein; 0 mg cholesterol; 964 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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