Fermented Beets

Delicious and probiotic fermented beet pickles are perfect with most meals

Fermented beets are probiotic and tangy. Perfect for adding a bit of zest to most meals. Try all five flavour options, see the section above for more details.


  • 6 small beets or 3 medium beets
  • 1 1/2 tsp non-iodized salt
  • 2 tbsp cider vinegar (optional, see notes)
  • 1 cup of filtered water to cover (chlorine-free)


  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 other flavours. See the section above for different flavouring options.
  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 a second 1/2 of 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.


  • Beets don’t require a starter culture to ferment. Organically grown beets naturally have a lactic bacterial culture. However, I like the added tanginess provided by fermented cider vinegar, so I always add a little to every jar.
  • If you want to reduce the salt to 1/2 tsp, then increase the cider vinegar to 1/4 cup and only ferment for 3 days. This will result in a pickled beet that is more vinegary than salty.

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