How To Ferment Beets: It’s SO Simple!

Vegetable ferments are so tasty and packed with good things for your health. If you have non-iodized salt and water, then you can make a ferment. I’m amping up these beets with some ginger and other spices for a little more punch.
This morning picked some beets then headed over to my friend Sandy’s house to teach her how to make a ferment. So join us for some fun and laughs for
another kitchen takeover!

[@ellamagruder7132]

Loved seeing yet another kitchen 😂

[@sandyjones9913]

Becky, I thoroughly enjoyed watching you make this happen yesterday. Nelson was disappointed that he can’t eat them yet😊

[@MountainViewGardens]

Thanks so much for lettuce invade! Tell Nelson that patience is a virtue 😅

[@MountainViewGardens]

Lettuce??? Letting us have lettuce?

[@michaelpardue2400]

I do both I pickle and fermentation beets

[@MountainViewGardens]

Love ‘em in many forms! Thanks for watching!

[@robertsparling]

Cilantro is the Spanish word for Coriander.

[@MountainViewGardens]

Yes and I love it both fresh and as dried seeds!

[@robertsparling]

@@MountainViewGardens I like it too, but my son is one of those people to whom it tastes like soap.

[@robertsparling]

You ferment like a lot of people do, without good control of the salt. In the old days, fermentation was how the people got through the winters, but they were also tired of salty foods. Today we can buy some fresh vegetables at any grocery, and get over the salt depression.
Besides being sick of salt, too much salt also makes the fermentation slow, and it can even kill the lactobacillus that cause the fermentation. On the other hand, too little salt will not kill the bad bacteria in the jar or some of the molds that may form. There is a constant struggle going on in the jar between bad bacteria and mold against the good bacteria and brine. You want just enough salt to ferment without any extra.
Beets should be fermented in a 2.5% brine using canning or pickling salt. To know how much salt that is you have to weigh your jar empty, then weigh it again when it is full. Take the full weight minus the empty weight to know the weight of the contents of the jar. Then multiply that weight (best in grams) times 0,025 to find the weight of the salt you need. Pour the water from the jar into a bowl and add that amount of salt, then pour the water back in the jar. Set it in a place between 70 and 75 degrees so the fermentation will start. When I see the little carbonation bubbles forming, that is the indication that the fermentation was successful. Then place the jar in the fridge or in a cool part of your basement to stop the fermentation and let the beets ripen. After 4 weeks or so, enjoy.

[@MountainViewGardens]

Thanks for your careful and detailed response. Pickling salt or non iodized salt is important. I haven’t gone to the extent of weighing the jar, etc, but that would surely be more precise. Anyway those fermented beets are long consumed! Getting ready for this years batch soon.

[@suhaali2510]

Hey sweety how are you ?
Do have have a turtorial on fermenting carrots or is it the same as the beets recipe

[@suhaali2510]

Tutorial

[@MountainViewGardens]

Similar process. I d have a video on fermenting carrots on my channel.

[@subwaymirdif]

This video could be made in 3 minutes. Such a waste of everyone's time.

[@MountainViewGardens]

@@subwaymirdif Sorry it was not helpful to you. Have a good day.