Fermented Beetroot Recipe

Author: Valerie Pearson  |  Date Posted: 24 January 2018

If you are a fan of fermented foods you are definitely going to want to check out this amazing recipe for fermented beetroot.

Beetroot is an amazing food. Full of antioxidents and nutrients with a variety of health benefits including lowering your blood pressure and fighting inflammation. The trouble is a lot of people have no idea what to do with them and just don't know how to incorporate them into a health diet. 

My solution was to ferment them, turning them into something that I could serve with a hot meal or a salad. It is a spectacular looking dish and tastes great as well.


  • 3 medium sized beetroot, peeled and chopped
  • ¼ small red cabbage
  • 3 cm piece of ginger, grated but not peeled
  • 3 cm piece of turmeric, grated but no peeled
  • 1 teaspoon preserving salt (iodine free)
  • Non chlorinated water
  • Vegetable fermentation culture (starter)


  1. First off, put on a pair of gloves to protect your hands from staining from the betroot. Once you have your gloves on, peel and chop your beets into medium size pieces and place them into a bowl or pot. Then you can shred your cabbage and place it with your beets.

  2. Using a microplane, grate the unpeeled ginger and then turmeric and add this into your vege mix. Keeping the peel on adds extra fibre, which is good for you.
  3. Add your salt to your vegetables, toss all the vegetables together and then place them into your fermenting pale, filling it to the top with enough space above for your grate. 
  4. Place your grate in the pail on top of your vegetables to hold the vegetables down. Make sure your pail is not too full as you still need to be able to place the lid on. The vegetable may try to float but once the lid is on it will push the grate down, holding the vegetables under the liquid. 
  5. Mix your probiotic vegetable culture with some water, give it a stir and pour into the fermenting pale. Top the pail up with more water until all of the vegetables are completely submerged. Remember everything under the fermenting liquid will ferment and everything above the liquid will go off.
  6. Grab your lid with the gromet making sure that the gromet is properly inserted into the hole in the lid. Attach your airlock to the lid and place the lid firmly on the fermentation pail. 
  7. Once the lid is firmly on, open the airlock and pour water into the outer ring of the airlock until about half way full and place the top back on. 
  8. Set your fermentation pail aside, out of direct sunlight, for 7 to 10 days to allow it to ferment. Check the taste after 7 days and if you are happy with the flavour, enjoy! I find that 7 days works well in summer and in winter, 10 days is better as the culture slows down in cooler weather.  

With this ferment you get the amazing health benefits of the probiotc bacteria, plus high fibre and an antioxidant punch. Give it a go; it tastes great


Comments (1)

Hi, a query

By: on 6 February 2018
I'm just wondering why after tossing all the vegetables together with the added salt, you didn't work the salted beetroot mix with your hands, to draw out the vegetable fluids - like you do when making sauerkraut? Wouldn't this be preferable to adding extra water?? Thanks. Jo Petrovic

Green Living Australia Response
<p>Hi Jo:</p> <p>I use little to no salt in my fermenting, as too much salt is bad for you. Instead I add culture and make up the fluid with water. That way&nbsp;I get great results with less salt. The use of salt to pull out the liquid makes the vegetables you are using full of salt, something you do not actually want. I used to make my ferments by working in the&nbsp;salt, as you described, but wanted a less salty, healthier version.&nbsp;&nbsp;&nbsp;</p>

Leave a comment

Comments have to be approved before showing up