Fermented Beets

Pickled beets are a delicious addition to most meals. This recipe is for fermented beets that are probiotic and tangy. Try all five flavour options.




  1. Scrub the beets, then chop them into bite-sized pieces. Wear gloves if you don’t want pink fingers!
  2. Pack the beet slices into a sterilized jar. At this point you can add spices and flavours. See the section below on different options for flavouring beet pickles.
  3. Add the cider vinegar (if you are using it.)
  4. Dissolve the salt in a 1/2 cup of water. Pour over the beets and top with water to cover. There is no need to weigh down the beets as they usually don’t float.
  5. Leave the jar to ferment at room temperature for about 3-7 days.
  6. Store in the refrigerator and consume within 1 month.


Keywords: probiotic, fall, winter, vegan, gluten free, grain free, soy free, oil free, nut free, dairy free