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Quick Fermented Beets



1 1/2 lb precooked beets (I used slightly more than two 8.8 oz packages of Love Beets)

1 T high-mineral salt

1/4 c live sauerkraut brine (or brine from other live vegetable ferment)

1 tsp black peppercorns

34 cloves garlic, sliced

1 bay leaf


  1. Cut precooked beets into 1″ cubes, and fill a 1-quart mason jar to just below the threads.
  2. Add salt, spices and sauerkraut juice; fill the rest of the way with filtered, non-chlorinated water, leaving approx. 1″ of head space.
  3. Use a fermentation weight to hold the beets beneath the brine.
  4. Cover jar with an airtight lid or an airlock. If you choose not to use an airlock, be sure to “burp” the jar daily to prevent too much pressure buildup.
  5. Place the jar in a shallow bowl or tray to catch any potential overflow and let it ferment at room temperature for 3 days before transferring to cold storage. If your kitchen is on the cooler side, the ferment may take a bit longer.

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