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Fermented Cylindra Beet slice from a Kentucky homestead on a fork in the sun to show off the color and size of beets

Fermented Cylindra Beets For Two

Since this is a fermented recipe any time the beets smell off please discard to be on the safe side
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Prep Time 1 hour
Fermenting days 7-21 depending on Temp 7 days
Total Time 1 hour
Servings: 2
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 LB Cylindra Beets you may use any beet as long as it it fresh
  • 2 tsp Kosher non iodized salt
  • 2 Cup Filtered water fill to cover the beets so nothing sticks above liquid line

Equipment

  • 1 Scale Or weigh beets when purchased
  • 1 Cutting board or Mandolin
  • 1 Paring Knife small knife
  • 1 Quart Jar Or similar size
  • 1 Medium to large mixing bowl

Method
 

  1. Weigh, clean and peel beets
  2. Slice beets into at least 1/4 slices
  3. Place sliced beets into mixing bowl, add salt, and massage salt into beets for a minute or two
  4. Pack sliced beets into flip top or fermenting jar and push them down with the handle of a wooden spoon, packing them in tightly
  5. Pour enough filtered water over beets to make sure they are covered
  6. Place fermenting weight or (i have used cabbage leaves) over beets and make sure beets are not above liquid line
  7. Ferment for 7-21 days, to you taste. Crack the flip top jar just enough to let gas escape daily or follow your fermenting jar instructions
  8. After fermenting refrigerate and enjoy your beets.

Notes

A few notes on keeping them
Once your beets taste the way you want, move the jar to the fridge. That slows everything way down so they don't keep getting more sour or go soft on you. Mine keep for a good while this way — we usually eat them long before that's a question.
A couple of things I stay on top of while they're fermenting: keep the beets under the liquid (anything poking up into the air is where fuzz likes to start), and always use a clean fork to fish them out — no double-dipping from the dinner plate.
And trust your senses. A good ferment smells sour and earthy, maybe a little fizzy. Toss the jar — don't second-guess it — if you ever see fuzzy or colored mold, catch a truly off smell (rotten, not pleasantly sour), or find the beets gone slimy instead of just a little soft. Better to lose one jar than risk it.