Fermented Beets with Orange & Ginger
If you’ve been wanting to get into the world of fermentation, these fermented beets with orange & ginger are such a beautiful place to start. Beets are earthy, slightly sweet, and full of color, and when they’re paired with fresh ginger and bright orange zest, they turn into a tangy, flavorful ferment that feels a little special while still being very simple to make.
I love keeping a jar of these fermented beets in my refrigerator because they’re an easy way to add both flavor and nutrition to everyday meals. I toss them onto salads, grain bowls, or enjoy a few bites alongside dinner or lunch whenever I want something crunchy, bright and tangy.
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If you’re new to making fermented vegetables, don’t let the process intimidate you. This recipe uses just a handful of simple ingredients, and I’ll walk you through exactly how to make them. I think you will be surprised by how easy it is.
Why You’ll Love This Fermented Beets with Orange Recipe
- Naturally fermented using simple ingredients
- Bright citrus flavor from fresh orange zest and ginger
- Rich in gut-healthy probiotics
- An easy beginner-friendly fermentation recipe
- Perfect for salads, grain bowls, charcuterie boards, and side dishes
- Naturally preserved without vinegar
- Beautiful made with either red or golden beets
What Are Fermented Beets?
Fermented beets are raw beets that are preserved in a salt brine through lactic acid fermentation. During the fermentation process, naturally occurring lactic acid bacteria consume the natural sugars found in the beets, producing beneficial acids that preserve the vegetables while creating their signature tangy flavor.
Unlike pickled beets, which rely on vinegar, fermented beets develop their sour flavor naturally over several days at room temperature. This traditional preservation method has been used for generations and is one of the easiest ways to make probiotic-rich fermented vegetables at home.
Fermented Beets vs Pickled Beets
Although they may look similar, fermented beets and pickled beets are made very differently.
Fermented beets are made with a simple salt brine and naturally ferment over time, allowing beneficial bacteria to grow. Pickled beets, on the other hand, are preserved with vinegar—often apple cider vinegar—and are usually heated with a hot brine before being canned.
If you’re looking for a probiotic food that supports gut health, fermented beets are the better choice because they contain naturally occurring beneficial bacteria that develop during fermentation.
Fermented Beets Benefits
One of my favorite things about adding fermented foods to our meals is that they’re an easy, delicious way to introduce more traditional foods into our diet.
Fermented beets provide the nutrients naturally found in fresh beets while also developing gut-healthy probiotics during fermentation. Beets are rich in antioxidants, folate, manganese, potassium, and fiber, while fermented foods help support digestive health and a healthy immune system when enjoyed as part of a balanced diet.
Ingredients
- 2–3 medium fresh organic beets, peeled and cut into cubes or slices
- 1 tablespoon freshly grated ginger (or one 1-inch piece, thinly sliced)
- Zest of ½ organic orange (about 1 tablespoon orange zest)
- 2 cups filtered water or spring water
- 1 tablespoon kosher salt, pickling salt, or fine sea salt (17 grams)
Alternative flavor options:
- 1 teaspoon mustard seeds
- 2 garlic cloves
- 6–8 black peppercorns
Ingredient Notes
Fresh Beets
Fresh beets are naturally rich in folate, manganese, potassium, and antioxidants called betalains, which give them their vibrant color. They’re also a good source of fiber and dietary nitrates that help support healthy blood flow. Whether you use red beets or golden beets, they’re a nutritious root vegetable and the star of this fermented beets recipe.
Fresh Ginger
Fresh ginger adds a warm, slightly spicy flavor while also providing natural compounds like gingerol, which has been studied for its antioxidant and anti-inflammatory properties. Ginger has long been used to support healthy digestion and pairs beautifully with the earthy sweetness of beets.
Orange Zest
Orange zest brings a fresh citrus aroma and contains beneficial plant compounds and vitamin C. Using the zest instead of orange juice adds bright flavor without adding much sugar, making it the perfect complement to the fermentation process.
Sea Salt
Salt is essential for successful fermentation. It creates the ideal environment for beneficial lactic acid bacteria to thrive while helping prevent the growth of undesirable bacteria. For the best results, use kosher salt, pickling salt, or sea salt rather than table salt. Avoid iodized table salt, as the iodine and anti-caking agents may interfere with fermentation and can result in a cloudy brine or less consistent results.
Filtered Water
Filtered water helps ensure a successful ferment because it doesn’t contain chlorine, which can interfere with the growth of beneficial bacteria. Using filtered or spring water gives the fermentation process the best chance to develop properly.
Optional Spices
If you choose to add mustard seeds, garlic, bay leaf, or black peppercorns, they’ll contribute even more flavor and subtle health benefits. Garlic is known for its immune-supporting compounds, mustard seeds contain antioxidants, and black pepper may help improve the absorption of certain plant compounds. While optional, these additions create a more complex and flavorful ferment.
Equipment
You’ll need:
- Quart-size mason jar or fermentation jar
- Fermentation weight
- Fermentation lid (recommended)
- Knife and cutting board
- Measuring cups and spoons
- Mixing bowl or measuring cup for the brine
A fermentation lid and fermentation weight make the process much easier by helping keep oxygen out while ensuring the vegetables stay completely submerged beneath the salt brine.
Fermented Beets Salt Ratio
One of the keys to successful fermentation is using the proper salt ratio. Too little salt can allow undesirable bacteria to grow, while too much salt may slow the fermentation process.
A typical salt brine for vegetable fermentation ranges from 2–5%, depending on the type of vegetable and personal preference. Since beets are naturally sweet and dense, I like using a 3.5% salt brine, which provides reliable fermentation while producing a pleasantly tangy flavor.
For this recipe, combine:
- 2 cups (475 ml) filtered water
- 1 tablespoon kosher salt (17 grams)
This creates approximately a 3.5% salt brine, encouraging the growth of beneficial lactic acid bacteria while helping prevent unwanted bacteria from developing.
How to Make Fermented Beets with Orange
Step 1: Prepare the Brine
In a mixing bowl or large measuring cup, combine the filtered water and kosher salt. Stir until the salt has completely dissolved. Be sure the water is cool or at room temperature before adding it to the vegetables. Avoid using hot water or hot brine, as excessive heat can interfere with the natural fermentation process.
Step 1: Prepare the Ingredients
Wash your fresh beets thoroughly under cold water and trim off the tops and roots. Peel the beets, then cut them into small cubes or thin slices. Slice your ginger into about 3-4 thin slices, and use a peeler to peel off 2-3 slivers of orange peel.
Try to keep the pieces roughly the same size so they ferment evenly. If your beets came with beet greens attached, don’t throw them away! They’re delicious sautéed with olive oil and garlic or added to soups.
Step 2: Pack the Jar
Add the chopped beets, sliced ginger, and strips of orange peel to a clean quart-size mason jar. Plus any additional spices you are using.
Pack everything firmly, leaving about 1–2 inches of headspace at the top. Place the fermentation weight on top of the vegetables. I like to add the fermentation weight before adding the brine to make sure the beets stay below the surface of the brine.
Step 4: Pour the Brine Over the Beets
Slowly pour the salt brine over the beets until they’re completely submerged. If you have any leftover brine, simply discard it.
Step 5: Screw on the Fermentation Lid and Ferment
Secure the jar with a fermentation lid. If using a regular mason jar lid instead, screw it on loosely and burp the jar once a day to release any built-up gases.
Place the jar in a dark place at room temperature, away from direct sunlight, and ferment for 7–10 days. Begin tasting after about 7 days. Once the beets have reached your desired tanginess, remove the fermentation weight, replace the fermentation lid with a regular lid, and store the jar in the refrigerator.
Storage
Once fermentation is complete, remove the fermentation weight and replace it with a regular lid. Store the fermented beets in the refrigerator, keeping them submerged beneath the brine.
When stored properly, they’ll stay fresh for approximately 2–3 months.
Always use a clean fork when removing beets from the jar to help extend their shelf life.
Ways to Serve Fermented Beets
These fermented beets with orange are incredibly versatile and add bright flavor to so many meals.
Try serving them:
- On grain bowls
- Tossed into green salads
- Alongside roasted meats
- On charcuterie boards
- Mixed into a sauerkraut salad
- Served with goat cheese and walnuts
- Chopped into chicken or tuna salad
- Added to wraps and sandwiches
- As a colorful side dish
The leftover beet juice can even be enjoyed in small amounts or used in homemade salad dressings.
Troubleshooting
My brine is cloudy.
Cloudy brine is completely normal and usually means the beneficial bacteria are actively fermenting the vegetables.
My beets are floating.
Use a fermentation weight to keep all of the vegetables below the surface of the brine. Anything exposed to air has a greater chance of developing mold.
I see white film.
A thin layer of white film is known as kahm yeast, and it is generally harmless and can simply be skimmed off. Fuzzy mold that’s green, black, pink, or blue means the batch should be discarded.
My fermented beets aren’t sour enough.
Fermentation speed depends on room temperature. If they need more tanginess, simply let them ferment another day or two before refrigerating.
Frequently Asked Questions
Can I use golden beets?
Absolutely! Golden beets ferment beautifully and have a slightly milder, sweeter flavor than red beets.
Can I use tap water?
I don’t recommend using tap water. Filtered water or spring water is best. Chlorinated tap water may slow fermentation.
Do I need starter cultures?
No. Fresh vegetables naturally contain the beneficial bacteria needed to begin fermentation, so no starter cultures are necessary.
Can I use table salt?
For the best results, use kosher salt, pickling salt, or sea salt rather than table salt. Avoid iodized table salt, as the iodine and anti-caking agents may interfere with fermentation and can result in a cloudy brine or less consistent results.
Can I use orange juice instead of orange zest?
I don’t recommend it. Orange zest provides plenty of citrus flavor without adding unnecessary sugar to the ferment.
Are fermented beets the same as beet kvass?
No. Beet kvass is a fermented beverage made from beets, while this recipe is designed to create fermented vegetables. The leftover brine, however, has a similar flavor and can be enjoyed in small amounts.
Final Thoughts
I hope you enjoy this bright, tangy twist on traditional fermented beets! They’re one of my favorite ways to add more fermented foods to everyday meals, and once you make your first batch, you’ll see just how easy homemade fermentation can be.
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Fermented Beets with Orange & Ginger
Equipment
- 1 fermentation lid optional
Ingredients
- 2 cups filtered water
- 1 tbsp kosher salt or sea salt or pickling salt
- 2-3 medium organic raw beets peeled and cut into cubes or thin slices
- 1 inch organic fresh ginger sliced into thin slices
- organic orange peel 2-3 peels
Instructions
- In a mixing bowl or large measuring cup, combine the filtered water and kosher salt. Stir until the salt has completely dissolved. Be sure the water is cool or at room temperature before adding it to the vegetables. Avoid using hot water or hot brine, as excessive heat can interfere with the natural fermentation process.2 cups filtered water, 1 tbsp kosher salt
- Wash your fresh beets thoroughly under cold water and trim off the tops and roots. Peel the beets, then cut them into small cubes or thin slices. Slice your ginger into about 3-4 thin slices, and use a peeler to peel off 2-3 slivers of orange peel.2-3 medium organic raw beets, 1 inch organic fresh ginger, organic orange peel
- Add the chopped beets, sliced ginger, and strips of orange peel to a clean quart-size mason jar. Plus any additional spices you are using. Pack everything firmly, leaving about 1–2 inches of headspace at the top. Place the fermentation weight on top of the vegetables. I like to add the fermentation weight before adding the brine to make sure the beets stay below the surface of the brine.
- Slowly pour the salt brine over the beets until they're completely submerged. If you have any leftover brine, simply discard it.
- Secure the jar with a fermentation lid. If using a regular mason jar lid instead, screw it on loosely and burp the jar once a day to release any built-up gases. Place the jar in a dark place at room temperature, away from direct sunlight, and ferment for 7–10 days. Begin tasting after about 7 days. Once the beets have reached your desired tanginess, remove the fermentation weight, replace the fermentation lid with a regular lid, and store the jar in the refrigerator.
Notes
- Keep the vegetables submerged beneath the brine throughout fermentation.
- Use filtered water whenever possible.
- Store out of direct sunlight.
- Refrigerate after fermentation is complete.
- Fermented beets will keep for approximately 2–3 months in the refrigerator.
