FERMENTED BEETS

Add shredded or julienned beets to a large mixing bowl and add salt and pepper.

Wash your hands thoroughly and mix well..

(Optional) Just like cabbage, beets can produce enough juice to make their own brine. There is nothing wrong in skipping vinegar all together in fermentation process.  I add it to the beets if I am pressed for time and need to speed up the fermentation process. 

Keep mixing until beets start releasing juice.

Transfer to a mason jar and press to ensure beets are fully covered in their own juice. 

Cover glass jar with coffee filter or paper towel wrapped around the opening and secured with a rubber band.

Leave fermented beets on a kitchen counter in a warm spot away from direct sunlight for proper fermentation for 1-5 days. Then mix and turn beets mixture using a clean spoon once a day to let it breath during the fermentation process. Make sure it is covered in released fermented beets juice.

The longer the beets ferment, the more sour they become. Taste beets with a clean fork to avoid contamination. When it reaches the desired taste, cover the glass jar with a lid and transfer to the fridge. It should keep for at least 2-3 months refrigerated.