Fermented Beets (Shredded)

Yields 1 quart.

Course Condiment, Ferment, Garnish, Side Dish, Vegetable
Author Wardee Harmon


  • 6 cups raw beets shredded, peel beets beforehand
  • 3/4 to 1 tablespoon sea salt


  1. Combine beets and salt in a mixing bowl.
  2. Let sit 5 minutes for the mixture to get watery.
  3. Pack in a clean quart-size jar, leaving 1 inch of head space for release of juices and gases.
  4. Cover tightly with lid or airlock.
  5. Let ferment at room temperature for 2 days.
  6. Burp jar as needed.
  7. Chill.

Recipe Notes

Keeps several weeks to months in cold storage. Serve with salad or alongside eggs.