Lacto-fermented Beets and Turnips
Fermenting beets can get a bit tricky. Like fruit, beets have a relatively high sugar content that can convert to alcohol quite easily.
In order to prevent that, lacto-fermenting beets in small quantities with other vegetables such as turnips or cabbage is helpful.
This is a classic combination of cold-weather root vegetable fermentation, and makes a lively addition to winter meals that can be lacking in much-needed enzymes and probiotics.
- 2 cups washed, quartered, and sliced turnips
- 1-1/4 cups washed, quartered, and sliced beets
- 2 tablespoons salt
- Water as needed
- Prepare turnips and beets. Add them to a quart jar, alternating layers so that the red and white are evenly distributed, leaving 1-1/2 inches of headspace.
- Combine salt with 2 cups water. Pour over the vegetables, leaving 1/5 inches of headspace (just covering the vegetables). Weight down as needed.
- Cover jar with a lid and an airlock, if using. If you are not using an airlock be sure to “burp” the jars every day to release pent-up gases.
- Allow to ferment at a cool room temperature for 3 to 12 days, depending on preference. Longer is usually better, especially for tough root vegetables.
- Transfer to cold storage.
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