Fermentation, Food, Nutrition, Recipes
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Delicious fermented beets

I’m enjoying the fruits of my labor, pickled beets from the first episode of Fermentation Fun. They are a totally delicious accompaniment to my lunch of lamb stew.

Pickled BeetsIt was so delightful to present these simple ferments at People’s Food Coop last month. For those of you who missed the class or lost the recipes, read on.

Both pickled beets and beet kvass allow you to enjoy and easily digest the many benefits of beets. These include nutrients such as iron, potassium, fiber, folate and antioxidants. Then there is boron which helps build bones, elevates, testosterone and improves blood flow, contributing to the use of beets as an aphrodisiac. Not to forget, sodium nitrate which is credited with allowing you to exercise for 15% longer and helping some British athletes win in the 2012 Olympics, according to Jo Robins in Eating on the Wild Side: The Missing Link to Optimum Health

These lacto fermented foods will provide your gut lining with a fresh batch of live, digestion enhancing bacteria. Eat fermented foods with every meal!

Pickled Beets:


  • 4 – 8 Beets (about 4 cups)
  • 1 TBS Sea Salt
  • 1 tsp Caraway or Cardamom or Fennel
  • 3 TBS Whey or 1 more TBS Sea Salt
  • 1 quart Mason Jar
  • Filtered or Spring Water


Scrub dirt off beets, remove stem and any black spots.
Place them in a pot with 1 cup of water. Steam for 20 minutes or until soft. Let cool.
Remove with a fork and slice or dice into bite size pieces.
Mix steaming water, salt, whey and seeds. Place beets in quart jar. Pour water over. Add more water to cover.
Ferment at room temp for 3 days.
Eat with salad, sandwiches, soups, …
Will keep for months in the refrigerator.

It was mentioned to me that without the whey and with the extra TBS of salt the pickled beets where too salty. I always use the Celtic grey salt which has a lot of minerals and is coarse. If your salt is really fine, you might want to start with a little less.

Beet Kvass: Lacto-fermented beet juice
Beet Kvass
Look at it glow in the sunlight!


  • 2 – 4 Beets (about 2 cups)
  • 1 TBS Sea Salt
  • ¼ cup Whey or Kvass starter or additional 1 TBS Salt
  • ½ gallon Mason Jar
  • Filtered or Spring Water


Scrub dirt off beets, remove stem and any black spots
Chop into ½ inch cubes
Put all ingredients in jar, stir well, cap tightly.
Ferment at room temp for 2 days.
Drink and refrigerate.
When almost done refill with water and ½-1 tsp salt.
Repeat fermentation and refilling 1 or more times.
Drink ½ cup or more daily for minerals and gut healing.

I thank Sally Fallon for inspiring me with these recipes and all the amazing research she did in creating Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats,
Dr. Sadie Rutter who suggested my mom drink beet kvass and my mom who asked me to make it for her and got me hooked on drinking it.

1 Comment

  1. solarbeez says

    I don’t know about pickled beets, but regular beets are supposed to lower your blood pressure for a few hours after you eat them. (something to remember if you need a lower reading) 🙂

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