Fermented Sour Beets


Fermented Sour Beets

  • Serves: 10
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  • 2 ½ pounds medium or small red beets, peeled and diced
  • 1 ½ tablespoon salt
  • 4 cups water


  1. To prepare the 3% brine, stir salt into water until dissolved. Place beets in an airtight glass jar and pour the brine over beets to cover the beets completely.
  2. If the lid on the jar isn’t tight enough, go DIY and cover the jar with a clean plate and top with a heavy can or weight to seal the edges.
  3. Keep the jar in an undisturbed place that’s room temperature.
  4. Fermentation process lasts from 10 days to two weeks. By 10 days the beets will be fermented, but if you want a deeper brine, wait the full two weeks.
  5. After the fermentation process is complete, store the beets in a cool place for up to two weeks.