Raw fermented beets are a colorful, tangy, and deeply nourishing addition to any kitchen. With their intense ruby color and naturally sweet, earthy flavor, beets transform during fermentation into something even more exciting. The process adds brightness, gentle acidity, and a refreshing crunch that makes them both delicious and beneficial for overall health.
Fermentation is one of the oldest preservation methods, and it works beautifully with beets. Fresh beets are sliced, grated, or cubed, then lightly salted and left to ferment at room temperature. Over several days, natural bacteria convert sugars into lactic acid, creating a pleasantly sour flavor while preserving the vegetables. The result is a probiotic rich food that supports digestion, gut health, and immunity.
Raw fermented beets are especially loved for their balance of flavors. They are slightly sweet, mildly sour, and still carry that signature earthy note that makes beets so distinctive. Their texture stays crisp and juicy, which adds life to salads, sandwiches, and grain bowls. Even a small spoonful can completely transform a dish.
These beets are incredibly versatile in the kitchen. They can be served as a simple side dish, mixed into coleslaw, layered into wraps, or added on top of avocado toast for a colorful twist. They also pair beautifully with goat cheese, feta, yogurt based sauces, and roasted vegetables. Their acidity cuts through rich foods, making every bite feel lighter and more balanced.
From a nutritional point of view, fermented beets are a true powerhouse. They are rich in fiber, antioxidants, vitamins, and beneficial bacteria. Regular consumption can support digestion, improve nutrient absorption, and contribute to overall well being. Unlike many health focused foods, they do not feel like a compromise. Their flavor is bold, fresh, and genuinely enjoyable.
Another advantage is how well they store. Once fermented, they can be kept in the refrigerator for weeks, and their flavor continues to develop slowly over time. This makes them perfect for meal prep and everyday use.
Raw fermented beets are a beautiful example of how simple ingredients and traditional methods can create something modern, flavorful, and nourishing. With their vibrant color, lively taste, and health benefits, they deserve a regular place on your plate.
Ingredients
- 2 medium beets peeled and sliced
- 1 tablespoon sea salt non-iodized
- 2 cups water filtered and non-chlorinated
Instructions
- In a large bowl, dissolve the sea salt in the water to create the brine.
- Put the sliced beets into a clean jar or fermentation vessel.
- Pour the brine over the beets, ensuring they are completely submerged.
- Cover with a lid but don’t tighten it. Allow gases to escape during fermentation.
- Store the jar at room temperature for 5-7 days, checking daily to ensure the beets remain submerged.
- Taste for preference. Once desired flavor is achieved, transfer to fridge to slow fermentation.
Nutrition
I made this and it worked perfectly! The flavor is amazing, better than store bought.
I don’t get why people like beets. They taste like dirt! But this recipe seems easy.
Dirt? Really? I think they have a unique flavor! Plus, this recipe sounds super easy, even if you don’t like them. Maybe you’ll be surprise!
I totally get you! Beets can be an acquired taste. But have you ever tried them fermented? It really changes the flavor! Give it a shot!
Beets are always a win! It’s like making science in the kitchen haha.
Wow, this is so simple! I love beets, can’t wait to try it.
Nothin hard about this, just beets and salt! Gotta try it but watchin those days.
Fermented beets? I thought this was for pickles! Does anyone know if it’s safe?
I think I did something wrong, mine are mushy! Need help.
Sounds like you might have left them too long or used too much water. Did you check them daily?
This is way too salty for my taste. I think I might skip the salt next time!
Fermented beets??? Sounds weird af. I’ll stick with pickles, thanks!
Fermented beets are actually super tasty! Way better than pickles, trust me. You should give it a try! 🌱
One thing: beets stain everything. My countertop is basically beet-themed now. But taste is good—salty, sour, and kinda sweet.
I get why you’d ferment them, but raw beets + that much salt for 5-7 days feels risky. How do you know it’s not going bad? Also do you rinse after or just eat as-is?
Haha yes, beets are like nature’s ink 😅 I made these once and my cutting board never recovered. Still… the tang is so good.
Just curious, can I add other veggies in with the beets? Like cucumbers or something?
Way too salty for my taste! I thought fermentation was supposed to bring the flavors out, not drown them.
I found it kinda salty too! But maybe you just need to adjust the salt. Fermentation can be tricky, you know?
Nah, I think it’s perfect! The salt helps with preservation and flavor. You just gotta get used to it! 😋
Very healthy sounding… but is it even safe? I followed steps and it smelled fine, still I worry about botulism or something 😬
Looks simple, but 1 tbsp salt for 2 cups water—does that scale well? I’m kinda worried it’ll be too salty or not salty enough depending on beet size.
No idea why but mine got slimy on top. I checked daily though 😩. Maybe the jar wasn’t clean enough or I used tap water… learned my lesson.
Pretty good!
Tried this with non-iodized salt and it actually turned out nicely—earthy, tangy, and not too salty. Leaving the lid loose for gas escape is key.
Honestly, I don’t get the whole fermentation thing. Why not just cook them? Seems like a waste of time.
Yum yumm I love betes!!! This going to be my new fave dish, thank you for sharing!
I’m skeptical about 5-7 days at room temp. Like, isn’t that risky? It tasted okay, but I won’t do it if my kitchen is warm.
I tried similar once but my beets floated and I didn’t check daily. The warning about keeping them submerged is spot on. Might give this another go.
I’m not sure about this. Raw beets? Isn’t that dangerous? I mean, can’t they give you some kinda sickness?
Looks easy, but I swear my lid got stuck (tight). I still taste tested and it’s okay… not as fizzy tho. So yeah, 3/5.
Totally get that—beet ferments can swell and make the lid feel glued on. I usually just cover loosely at first, then check daily and loosen if anything gets pressurized. If yours was “okay” but less fizzy, that often means either shorter time at room temp or the brine wasn’t strong enough / beets not fully submerged. Did you use non-chlorinated water?
I LOVE this recipe! The beets turned out so tangy and delicious! Will make again.
Sea salt non-iodized is where I get stuck. I always forget and then I’m like… did I mess it up? 😅 The brine smelled pretty nice, so I’m giving it a shot anyway.
The instructions are fine, but I wish it said what to do if mold shows up. Also… how full should the jar be? Mine overflowed a bit with bubbling.
Raw fermented beets = life. Salty, crunchy, and the fridge stage is the best part. Would totally make again!
This recipe is awesome! I never knew making fermented beets could be this easy! Can’t wait to try it!
Tried this with mine and the color was unreal. 6 days got me a nice tang, not too salty. I kept checking the surface and nothing got funky—win!
Simple and good! Just did it with my kids, we had some fun cutting the beets. They loved it!
Uh, room temp for 7 days feels a lil risky to me. Like… what if it goes bad? Also “non-chlorinated” water—how am I supposed to guarantee that?
Not sure about the “non-chlorinated” water part. My tap water is chlorinated, so I used bottled and it was fine, but I wish the recipe warned more clearly.
Simple and easy to follow! My kids enjoyed helping out, too ☺️
These were so easy! The brine smelled weird at first (like, fermented funk), but then it settled. Day 5 was perfect for me.
Five to seven days? I did 3 days and it was mild. Maybe I’m doing it wrong but I liked it like that anyway lol.
3 days only? Mine stayed kinda fizzy and strong after a week, so I’m not sure I believe it lol. But hey, if it tastes good to you, leave it. Just make sure it’s fully under the brine or it’ll go funky.
Honestly that tracks. 3 days can be plenty for a mild flavor—depends a lot on room temp and how thick your beet slices are. If you liked it, you did nothing wrong 😄
Not gonna lie, mine didn’t ferment at all—like, no bubbles, no tang. I think I used the wrong jar lid situation because I tightened it too much.
I’m skeptical that room temp fermentation for a week is safe. Like, do people just trust this? Smell and mold checks matter, but the recipe doesn’t mention safety at all.
I didn’t have non-iodized salt, used regular sea salt with iodine… and uh, it still fermented? Maybe I got lucky. Taste was okay, but not as good as my last one.
I like the idea of raw fermented beets, but the instructions are missing whether to skim anything. I had a little scum and panicked.
Good call panicking—any scum usually means something (temperature, cleanliness, or just yeast/bacteria that’s normal). I’d skim it off with a clean spoon and make sure the beets stay fully submerged. If it smells sour/earthy instead of rotten, I usually keep going. Your steps already say to check daily; that’s the right habit.
I think scum is normal, honestly. Most of the time you just scoop it off and carry on. Mine never said anything about skimming either, but I always do it when I see it. Also make sure the lid isn’t tight like you said.
My brine didn’t dissolve all the salt (maybe my jar was too small). I ended up stirring and it turned out ok, still crunchy!