Fermented Beets with Orange & Ginger
Bright, earthy, and bursting with fresh citrus flavor, these fermented beets with orange are made with crisp beets, fresh ginger, orange peel, and a simple salt brine. Naturally fermented and rich in gut-friendly probiotics, they're an easy, delicious way to add traditional fermented foods to salads, grain bowls, or enjoy straight from the jar.
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.
Tried this recipe?Let us know how it was!