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Lacto-Fermented Spicy Beets

Fermented beets are easy to make and a great way to add extra nutrition to your diet. But they can be a little boring. Spice up ferments with this lacto-fermented spicy beet recipe.

Whether you are growing your own or buying from a grower or farmer's market, you may experience 'produce glut'. Lacto-fermented Spicy Beets are one answer.

Summer is a bountiful time of year.  Whether you are growing your own or buying from a grower or farmer’s market, you may experience ‘produce glut’.

What I mean by that is you have more fresh produce on hand that what you can reasonably use before said produce begins to spoil. But before you worry about tossing out your produce, do what our great-grandparents did, preserve them.

Lacto-fermentation can be applied to just about every vegetables out there which means you can preserve your bounty to enjoy later. And in this case; specifically, I present to you, Lacto-fermented spicy beets.

Lacto-fermentation is one of the oldest ways of preserving food. It allowed our ancestors to preserve food long before the days of refrigeration. And for many people, Lacto-fermented foods is what fed them through the long winter months.

Benefits of Lacto-Fermentation

  • does not require freezing or refrigeration
  • provides a great source of probiotics
  • increases the digestibility of the preserved food
  • increase certain nutrients in the food (depends on the food that is preserved)
  • prevents surplus produce from going to waste
  • preserves more nutritional content of foods compared to traditional canning methods such as pressure canning or water bath canning
  • inhibits the growth of harmful bacteria
  • does not require an expert level of preserving … a beginner can do Lacto-fermentation

What is Lacto-Fermentation?

While certain yeasts are used to create fermented foods and/or beverages (beer anyone?), lacto-fermented foods are created from bacteria.  Now before you worry about bacteria as being a bad thing, in this case, it is good. Very good.

The main bacteria species responsible for Lacto-fermentation is Lactobacillus. This bacteria is capable of converting sugars into lactic acid. (One word of advice: just because it is Lacto-fermentation does not mean that dairy products are used in this form of fermentation).

In a nutshell, lacto-fermentation is the process of preserving food, such as raw produce, through the growth of beneficial microorganisms in an anaerobic environment (an anaerobic environment is one without oxygen), resulting in tasty and easy to digest food. Foods and beverages that are lacto-fermented will have a slightly tangy flavor.

In the recipe that follows, not only will it be tangy, but the lacto-fermented spicy beets will have a kick of heat to them.

Types of Lacto-Fermented Food

  • Kimchi
  • Yogurt
  • Sauerkraut
  • Kombucha
  • Kvass
  • Kefir
  • Pickled vegetables including but not limited to: cucumbers, cabbage, onions, garlic, radishes, sweet potatoes, carrots, and grape leaves
  • Naturally fermented sauces (nonpasteurized)

Items Needed for Lacto-Fermentation

  • Food grade container (such as crock or glass jar) large enough to hold the vegetable as it ferments
  • Fermentation weights (to keep food submerged in the liquid as it ferments)
  • Covering for the container (such as cheesecloth or a lid with an airlock, what is important is to keep things like insects out of the fermentation containers)
  • Cutting board
  • Bowl to combine ingredients
  • Knife, mandolin, or shredder (if you want small pieces of fermented food)
  • Salt (non-iodized)
  • Non-fluoridated water
  • Herbs and/or spices of your choice
  • Produce to ferment

Once you have assembled all of the items needed for fermentation, you’ll need to sterilize the fermentation container, weights, and lid with an airlock (if using).

In order to help ensure success, use recipes from trusted sources and/or books. After you gain confidence in your skills, the process, and what lacto-fermentation looks like, you can then begin to experiment with recipes such as changing out spices for something different or adding other types of fresh produce to the mix.

Now let’s get to the recipe!

Recipe for Lacto-Fermented Spicy Beets

Ingredients:

  • 4 medium beets
  • 1/2 large onion
  • 1 large jalapeno
  • 3 cloves garlic
  • 1/2″ fresh ginger
  • 3 sticks of cinnamon (broken in half)
  • 1 Tsp. cloves
  • 2 Tsp. fennel seeds
  • 4 C. water
  • 1 Tbs. + 1 Tsp. salt
lacto-fermented spicy beets FB 3 | rootsy.org

Wash and peel the beets. Cut off the top and root end. Uniformly slice on a mandolin directly into a bowl. Or use a knife. Cut onion into uniform slices using a mandolin or knife. Wash and slice the jalapeno. If you wish to have less heat, remove as many seeds as possible.

cutting lacto-fermented spicy beets | rootsy.org

Peel the papery skin from the garlic.  Cut into fine slices.

Combine water and salt in a small bowl.  Stir to dissolve the salt.

Place all vegetable slices into the jar or small crock.  Add spices.  Pour in brine (water/salt mixture). If the brine does not cover the vegetables, create more brine at a ratio of 1 teaspoon per 8oz. cup of water.

Place a weight on vegetables to keep them submerged. Top jar with lid and airlock.  Leave the container out on a countertop or table so you check the fermentation process.  Allow the batch to sit at room temperature for at least four days.

lacto-fermented spicy beets | rootsy.org

Taste your ferment on day five.  Not tangy enough?  Allow fermenting at room temperature for another few days. Beets have a high sugar content so most will be ready within a week. After that, replace the lid with airlock with a solid lid and set the container in a refrigerator.

lacto-fermented spicy beets | rootsy.org

Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

Yield: 1 quart

Lacto-fermented Spicy Beets

image of lacto-fermented beets in glass jar with hinged lid

These spicy lacto-fermented beets are easy to make and a great way to support your gut health. They truly offer up a unique, but tasty flavor and pair well on the side of a green salad or snack tray next to a cheese platter. 

Prep Time 15 minutes
Additional Time 14 days
Total Time 14 days 15 minutes

Ingredients

  • 4 medium beets
  • 1/2 large onion
  • 1 large jalapeno
  • 3 cloves garlic
  • 1/2" fresh ginger
  • 3 sticks of cinnamon (broken in half)
  • 1 Tsp. cloves
  • 2 Tsp. fennel seeds
  • 4 C. water
  • 1 Tbs. + 1 Tsp. salt

Instructions

Wash and peel the beets. Cut off the top and root end. Uniformly slice on a mandolin directly into a bowl. Or use a knife. Cut onion into uniform slices using a mandolin or knife. Wash and slice the jalapeno. If you wish to have less heat, remove as many seeds as possible.

Peel the papery skin from the garlic.  Cut into fine slices.

Combine water and salt in a small bowl.  Stir to dissolve the salt.

Place all vegetable slices into the jar or small crock.  Add spices.  Pour in brine (water/salt mixture). If the brine does not cover the vegetables, create more brine at a ratio of 1 teaspoon per 8oz. cup of water.

Place a weight on vegetables to keep them submerged. Top jar with lid and airlock.  Leave the container out on a countertop or table so you check the fermentation process.  Allow the batch to sit at room temperature for at least four days.

Taste your ferment on day five.  Not tangy enough?  Allow fermenting at room temperature for another day or two. After that, replace the lid with airlock with a solid lid and set the container in a refrigerator.

image of beets, garlic, onion, peppers, cinnamon and other spices to make spicy fermented beets

Other lacto-fermented vegetables

In a world where sauerkraut is king of the lacto-fermented foods, it is great to have variety.  You can find other great lacto-fermented recipes in our ebook A Year of Fermented Food.

Thanks for sharing!

Gloria Flora

Tuesday 29th of June 2021

Thanks for the great-sounding recipe. I'm a bit puzzled as to why you advise refrigeration after just a week or less of fermentation. To quote the article, one of the benefits of fermented foods is that it doesn't require refrigeration. So, Is the refrigeration personal preference for eating cold or do you want to arrest the fermentation process early? If the latter, why? For taste, for texture, for...? Thanks again!

Angi Schneider

Tuesday 29th of June 2021

Hi Gloria, great questions. Beets have a high sugar content and will ferment much quicker than other vegetables such as cabbage. Some people prefer the flavor of a long ferment and some prefer a short ferment. Whenever the beets (or other ferment) are fermented to your liking, you'll want to move them to a dry, cool place for storage. If you have root cellar or if you live in a cooler climate and have a cool basement you can store your ferments there. However, if you live in a warm climate you'll want to use the refrigerator to store the fermented beets. The cooler temperatures slows down the fermentation process but it doesn't stop it. The beets will continue to ferment in the refrigerator. If you leave them out in a warm environment, they won't "go bad" necessarily, but they will get more fermented and softer over time.

Susan Dawes

Friday 18th of June 2021

Thanks for your very informative blog boat about fermentation. I'm looking forward to using some of my beets this way. One note: you might want to correct your comment about "aerobic" bacteria growing without oxygen. It's actually "anaerobic" bacteria that grow without oxygen and work in the fermentation process. Looking forward to reading more of your posts!

Angi Schneider

Friday 18th of June 2021

You're welcome! And thank you for catching our typo!!

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