- 4 cups beets shredded
- 1 tsp salt himalayan
- 1 tsp black pepper
- 1 cup vinegar optional
- 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.