Lacto Fermented Beets - the EASIEST Way to Preserve Beets!

[@donrad]

I eat a piece of beet every day, beginning on day one. When they become as sour and soft as I like, then I refrigerate to stop the souring process. For beets that I know I won't be eating for a long time, I refrigerate immediately because they will still sour slowly in the frig. For people who find beets too strong flavored, you can mix with carrots for a milder ferment. Try fermented shredded beets and carrots to add to salads instead of vinegar.

[@ladyleeshome]

Good advice. Thanks!

[@leenaamoroso9571]

Hhh

[@joshlockie9285]

Thanks this really helps me out. I have more beets and carrots than I know what to do with

[@kosai2214]

G hgg ygy)g BBQ

[@ericatam1877]

@@ladyleeshome s

[@Liz-og9gc]

The video is not too long! Very informative and thank you for taking your time to teach. If someone is negative and thinks it is too long they have every right to click off and tune out. Just like we have the right to enjoy. I will be making this very soon. 😊

[@ladyleeshome]

Thank you for the kind words. I always do my best but I’ve learned a long time ago that no matter what I do, I can’t make everyone happy.

[@peterbrenton410]

If you use organic beets it's best not to peel after scrubbing as it has extra nutritional value,also what I do is top up with filtered water leaving 2-4cms space then add 2% by weight of beet , sea or Himalayan salt ,close up the jar and give a good shake .Add a little grated organic ginger /orange peel if desired.

[@ladyleeshome]

Thanks for the tips!

[@kathypileggi7650]

You can use a bay leaf in fermentation of vegetables…bay leaf, tea leaves, tea bags, grape leaves all have tannin which will keep your vegetables crunchy…like pickles or beans …you can use 1 tea bag at bottom ..regular or decaf will work

[@ladyleeshome]

True. I don’t do this with beets tho because they stay firm for a long time.

[@buddhapiyao1315]

This is one of the oldest style of probiotics made in Indian homes. It's called "kanji". In a lot of places in India you also get something called kanji vade. Which is lentil dumplings in fermented water. The water is femented for 3 days with mustard seeds and black Salk or rock salt or pink salt. If you all ever visit India, do visit Jaipur or Jodhpur cities the the state of Rajasthan. You will find Kanji vade in almost every street food lane. People of Rajasthan make the best probiotics. Best time to visit is between November to March.

[@ladyleeshome]

Wow! Thank you so much for this info. Food is THE BEST way to experience a culture.

[@buddhapiyao1315]

That's true. Do visit India if you still haven't.

[@begingardener275]

WISH I HAD KNOWN THIS WHEN I VISITED JAIPUR/UADAIPUR!

[@nancywolf3786]

so, kanji is just fermented mustard seeds? nothing else added? i didn't know we can just ferment seeds!!

[@oneilluminatus]

Beets are also phenomenal with grated horseradish for those who enjoy an extra kick. It brings it to another level.

[@ladyleeshome]

I grow horseradish in my garden but for the life of me I can’t handle the taste 😆 it can be a wonderful addition here if you like the taste! Thanks for the tip!

[@simongrimwood5942]

Great video thanks, I'm becoming really interested in preserving the food I grow, and in healthier ways. This was a very helpful video, and since I have a bumper crop of beets this year I might just give it a try!

[@ladyleeshome]

It's such an easy way to preserve them! I hope you'd like it.

[@VKing-di9lo]

I have just added sliced onion and garlic to mine in layers. Can’t wait to start on them.

[@ladyleeshome]

Ohh, it’s gonna be delicious!

[@lauren705]

Just the kind of video I was looking for. A simple and very well explained process. Thank you so much!

[@ladyleeshome]

Thanks for watching!

[@lynnbedford9319]

Plant the tops you cut off. Great greens!

[@ladyleeshome]

Thanks for the tip!

[@blueskyonrainyday]

Thank you for the video . This will be my intro to fermented beets.I will be planting more beets in my organic garden next year .Looking forward to this special dish .

[@ladyleeshome]

I hope you’d like it! Thanks for watching!!

[@2sylvan]

Great video. Regarding the amount of salt I would suggest that you weigh the beets and the water and take 2% of that and that is how much salt you add. It’s important not only for how salty it is but the salt regulates the fermentation.

[@OldSchoolPrepper]

i totally agree with the weight method....I hate "tablespoons"...I prefer grams myself...and I live in the US (i'm a weirdo I know) and I love fermenting!

[@Pammellam]

I agree, weigh the beets and use 2% of the weight as salt. Also, you would have to limit the amount of water as well because the 2% of salt relates to the amount of beets in the jar. You could just add the 2% of dry salt to the jar and then top it with water. The salt will dissolve.

[@ursulahofbauer7668]

@@PammellamI never use water. Just put 1 or 2 weights on top of the beets in the jar after adding the salt. It will squeeze out enough juice during 2 - 5 hours to cover the beets and keep away the oxygen during fermentation.

[@Pammellam]

@@ursulahofbauer7668 I agree with you! You do not need to add water.

[@nicoleneilson2462]

Thank you so much for this video. You explain the processes so well! Super excited to try this 🥰🌻✨

[@ladyleeshome]

Fermenting is really easy! I hope that you'd like the result.

[@carldaniels4827]

Lady Lee, I take my hat off to you for a thorough video on fermentation. Greetings from south eastern north carolina west of I-95. I am a new subscriber to your helpful channel.

[@ladyleeshome]

So glad to have you here!! I try my best every day. Glad it’s helpful ❤️

[@andylyon3867]

To store 2 years at room temp I add 1/2 cup boiled vinegar to each quarts. Been fermenting for 2 decades first I heard of the watching for the juice to clarify to know when fermenting is done very useful.

[@ladyleeshome]

Once we use vinegar, it’s now pickling. Also a great, healthy way to use beets and definitely a great way to preserve them.

[@andylyon3867]

@@ladyleeshome if I had to give it a label I go for handy or empowering or something.

[@seanproinsias]

Brilliant. Such a clear explanation of the process from the start!

[@ladyleeshome]

Oh good. I'm glad it was clear and helpful. It's a simple process that you can do with any vegetable and the result is both healthy and delicious!

[@annrenee3265]

Great video. Love your clear voice. I put a cloth lid on with a rubber band and use a stone which has been boiled for 10 mins as, a weight. Seems to work x

[@ladyleeshome]

Thanks! Good to know the rock trick works. I tried to weight things down with an apple before and it didn't work. I ended up buying glass weights but was wondering about the rock trick.

[@serdalkaptan]

Excellent info. Beets - especially when consumed with celery - make wonders for your liver which controls and runs the entire systems and body, thus supports metabolism and immune. Thanks for sharing.

[@ladyleeshome]

Thanks for watching!

[@hirundine44]

Growing up in the UK. We would pickle the beets. I seem to remember boiling them in water, prior to brining? Regardless, we enjoyed them regardless of recipe used. We also would ferment red cabbage, mixed vegetables called piccalilly as well as onions. All popular with my parents and their families. Thanks you for the sharing here.. One favoured way of using them, is in a cheese sandwich. Little wipe of dijon... Mmmm

[@SardarsinghSingh-zx7qw]

The way you speak your english so sweet and very attractive,good job

[@ladyleeshome]

Thank you!

[@SardarsinghSingh-zx7qw]

God bless you

[@333grace]

I love that you do not use sugar! So much more healthy!

[@ladyleeshome]

There is really no need for it!

[@simmo8u]

Sugar would be consumed in the fermation anyway

[@jamesvoigt7275]

Adding sugar to vegetables at the beginning of the process does bad things to your ferment. Anybody who wants the beets with added sugar could safely add them after the ferment is complete. Like at serving time.

[@donnastormer9652]

Thank you so much for this video. I grew a 40 foot double row of beets the spring and I am finding different ways to preserve them. I am pretty new to fermentation but it seems like the general rule of thumb is 1 tablespoon of salt per 2 cups of water. I find that to be just slightly salty for me so I usually use one and a half tablespoons per 2 cups of water. This will be the first time I have actually fermented beets so I’m looking forward to trying them. Thank you for such an easy informative video.

[@ladyleeshome]

Yes, you can play with the salt a little bit and find what works for you.

[@gracecotton9819]

Donna Stormer How did your beet ferment turn out? Were you happy with 1.5 tblsp per 2 cups of water?

[@donnastormer9652]

@@gracecotton9819 I actually did 1 teaspoon per cup of water and they did great. 8/8/22 and am still eating them out of the frig. I made Kavas that way too and it’s great!

[@gracecotton9819]

@@donnastormer9652 Thank you very much for your reply. Very good to learn that such a small amount of salt works well. I started my first beet kavass on 4/8/22. It is still quite salty and I am hoping that by leaving it 3-4 weeks, the salt will 'disappear'. I will certainly try another batch with much less salt.

[@lindawiedemann5014]

Great job explaining everything!

[@ladyleeshome]

Thanks for the feedback!!

[@gregcrowe8885]

Thank You for helping. I'm attracted to your accent. I have too ferment beet stems

[@ladyleeshome]

I can't hear my own accent anymore but others can! Even my kids correct me constantly!

[@GSCHAN-rw9bu]

I've never been much of a beet fan, so I was hoping I'd find a fermenting vid out here to give a try. The selection of spices/herbs you suggested is really helpful, and I'm sure I'll find a combo that suits me. Thanks SO much, and I, too, enjoyed the down-home music!

[@ladyleeshome]

It's so easy. I hope you'd like it!

[@v.j.l.4073]

Very different flavor after fermenting. Quite tasty.

[@Lynnefromlyn]

Brilliant! New sub here. I’ve been fermenting stuff for a few years, I make kefir every day, but I had let the veggie ferments slip over the past 12 months - it’s been a funny old time hasn’t it? But beets are so good for us , I have pickled them ( the European way, just vinegar, no sugar and NO CANNING!😅but I wanted to try fermenting them. So today I watched your video and I’ve got my beets all ready -there’s a kohlrabi coming on to or rows veggie box so I’m doing them together! Just put a quart jar of sauerkraut up. So pleased to get my fermenting mojo back! BTW love the music! I play folk fiddle here in the UK.

[@ladyleeshome]

You can literally ferment anything this exact same way!! So happy to have you follow along. And thanks for the feedback.

[@mayiles6082]

I prefer beets pickled in vinegar, but I watched a utube video. The guy said vinegar killed the good bugs in the gut.

[@winnepeterson7740]

Am brand new at this, and appreciate this video. I do wish the music weren’t quite so loud. It seems to be equal to your voice. I’ll be checking out your other videos. Thank you!

[@ladyleeshome]

It shouldn’t be equal to my voice! I’ll check into it. Thanks for watching.

[@courtneycullen6289]

I'm such a passionate fermenter that it was so great to find your channel!

[@ladyleeshome]

Yay!! Thanks for watching. I love fermenting too!

[@csflmich2239]

Excellent demonstration, i appreciate all the detailed explanations and seeing the entire process. Thank you!

[@ladyleeshome]

You are welcome! Thanks for watching 🙏

[@fritzreimer7933]

The green tops hang in my kitchen till dry and last long, use in soups, salads, etc.

[@eswaribalan164]

Super interesting to know. Thanks.

[@DadsDishes]

love the music selection as well as the presentation! I love fermenting foods (I've done several vids on my channel as well), but I haven't tried beets yet. excellent description of the process and how things should look at various steps, BTW. It would have been even better to show examples of the various stages as you described them, but I know that means the video would have taken waaay longer to make, lol. 👍

[@ladyleeshome]

It's just the filming that it hard. I have a house full of kids so to take the camera out just whenever and set up for video is kinda hard.

[@DadsDishes]

@@ladyleeshome me too, so I know how you feel!

[@nancywaler-dv4df]

Nice, easy to follow video. And I liked the music too!

[@ladyleeshome]

So glad that you liked it! Thanks for the feedback.

[@unlockbiz6567]

Thanks for the concise instruction.

[@ladyleeshome]

You are welcome! I hope you’ll like them.

[@cherrylebee4229]

I made this today! I can't wait to eat it.

[@ladyleeshome]

I hope you'll love them!

[@huey216]

Lady Lee, I just found your site while looking for beetroot preserving. Love it and your blog. Super lover of shakshuka. I make mine with Smoked paprika and Harissa. Right, I'm off to ferment my veggies.

[@ladyleeshome]

Oh! So good to have you! Welcome. I hope that you'll find useful information here.

[@edwardevans5194]

Simple and dreamy. Shout out to you from Tel Aviv! Going to ferment some beets this evening

[@ladyleeshome]

Hi! So good you are here!

[@nidiarodriguez6832]

Great video. Now I understand the fermentation process a lot better. I recently purchased a fermentation starter kit and made dill pickles today and now gonna try your recipe for beets and snack ideas and side dishes. Thank you

[@ladyleeshome]

Fermenting is really simple! And the result is both delicious and healthy. Happy this video helped!

[@daphneraven6745]

Nidia Rodriguez: I just bought a kit for fermentation, and I’m about to try for the first time. How did your dill pickles compare with the commercially prepared ones you bought in stores in the past, from the point of view of taste, texture, crispness, and the like?

[@jamesjacobson8207]

​@@daphneraven6745a tip on pickles. I put a tea bag in the jar on the bottom. It helps keep them firm.

[@kathypileggi7650]

@@jamesjacobson8207or a bay leaf, grape leaves,

[@debbielebovic6573]

I soak my dill pickles in cold water for at least 2 hours (even up to a whole day when I’m really busy) before I jar them. I find that my pickles stay crisp and crunchy for a whole year. I make a year’s worth every summer and store them in my second fridge.

[@jyang1711]

You explained the process well.Now I have to follow what you have said. Thanks

[@ladyleeshome]

It’s easy!

[@gloriaa3652]

So, if you want the sweet and vinegary beets, can you still do it this way? Usually I cook the beets, then put them in jar with hot vinegar/sugar/water brine, salt and peppercorns or garlic or whatever. These are raw, right, and soften over time?

[@ladyleeshome]

Yes. These are raw. I think that the ones you are talking about are pickled beets. They are made differently.

[@s.k.1091]

Anything with vinegar is Pickled! Very different t process and, although tasty …. NOT Nearly as healthy as Lacto-fermented with just salt !

[@ChristianPrepperGal]

Thank you for this very informative video! I am just learning to ferment and your video was very helpful. I have subscribed to your channel :)

[@ladyleeshome]

Happy it was helpful! Thanks for subscribing!!

[@thereshopeforallofus2487]

Thank you, I'm looking forward to doing this. Could you say why some other videos on youtube show that the beetroot needs to be cooked first? I'm glad that in your example you show that the beets don't need to be cooked.

[@ladyleeshome]

It's usually cooked when you pickle it (using salt or sugar and vinegar) so maybe that's why? I can't be sure... This is lacto fermentation... Nothing but salt.

[@thereshopeforallofus2487]

@@ladyleeshome Thank you Lady Lee for responding to my question.

[@OFADK]

Thanks, I will definetly have to try that! I have had really good results with fermenting red cabbage. I love the brine that comes from the cabbage alone, with no saltwater added, and I am thinking about using the slowjuicer(to avoid oxygen) to add more, and get more. Do you know if that is possible and a good idea, with beetroots and/or cabbage?

[@ladyleeshome]

I've never used a juicer before so not sure... Give it a try.

[@sallylawson6742]

Very nice presentation. Good info!

[@ladyleeshome]

Glad it was helpful!

[@joannminor101]

Glad i came across this. I thought i needed vinegar to process them. Excited to try this just not sure what i can use for a weight. Lol

[@ladyleeshome]

Once you use vinegar it becomes pickling, not fermenting.

[@ricks2907]

Just made some and love pickled beets I’m making green and purple sourkraut and peaches pineapple with blueberries. A gallon of each. Thanks friend cheers Ricky 🕺💃🎵🕺💃🎵🐈‍⬛🎸👌

[@ladyleeshome]

You’ve been busy!! Keep up the good work.

[@elizabethbalbin8091]

really good explanation, thank you !

[@ladyleeshome]

Happy it was helpful!

[@virendersethi1346]

I am from Bharat that is India. I like your way to teach how we can make brine beetroot. Thanks for sharing your video. I will definitely subscribe your channel soon after viewing few videos. Have nice time with friends and family. Stay blessed with happiness.

[@ladyleeshome]

Thank you! And thanks for watching.

[@virendersethi1346]

Welcome

[@GrandmaFreda]

Do you thank you? God bless you I am going to make it. I love it.

[@truelyfreedom9805]

Thank you i love how you explain makes it very easy to comprehend ,what do you with carrots and sguash and tomatoes? from garden.

[@ladyleeshome]

Oh so many possibilities. Tomatoes can be fermented or canned as sauce or I sometimes freeze them. Carrots I like to can but you can also ferment.

[@roqueafonso9464]

Great recipe I will give a try .Thank you n stay blessed.

[@ladyleeshome]

You too. Thanks for watching.

[@Bigfoottehchipmunk]

I made beet and red cabbage sauerkraut, but this sounds even better.

[@ladyleeshome]

I've never tried beet and cabbage together. Definitely something to try.

[@Bigfoottehchipmunk]

@@ladyleeshome It's very tasty. I am not a sauerkraut fan, so it's something for me to like it. The beets make the difference. I didn't squish the cabbage, just mixed diced beets and thin sliced cabbage with the salt and let it sit while getting jars ready. The rest is the same as sauerkraut, but only ferment one week, warm season.

[@fildefaite2449]

Thank you Lady Lee,

[@ladyleeshome]

You are welcome!

[@duwaynewireman2425]

If you have the plastic lids please keep in mind that parmesan cheese lids fit small mouth mason jars.

[@ladyleeshome]

I did not know that!! Thanks for the tip.

[@michaelpardue2400]

Thanks for sharing this recipe ❤

[@ladyleeshome]

Thanks for watching!

[@carfvallrightsreservedwith6649]

The precise way to make the brine is to weigh the jar full and with the water then subtract the jar's empty weight. Convert remaining weight to grams and multiple by .02. The resultant answer is the amount of salt (by weight) required for an accurate 2% brine.

[@ladyleeshome]

Thanks. I’ve never done it this way but this is definitely more precise.

[@bobcocampo]

Can you combine beets with cabbage in fermenting? Sauerkraut with beets?

[@andrewowens110]

great video, simple and to the point. love beets

[@ladyleeshome]

Thanks for the feedback! Glad it was helpful.

[@gowest5145]

Thanks

[@hootiebubbabuddhabelly]

Do they taste like store-bought pickled beets? I love pickled beets from the store and would like to make them myself.

[@ladyleeshome]

Probably not. These are fermented beets, fermented in a salty brine. Pickled beets are pickled with vinegar and sugar.

[@hootiebubbabuddhabelly]

@@ladyleeshome Ah! Thanks!

[@josephvita8943]

Thank you for doing these. You are amazing, doin videos in English, so well done, you are admirable. Great video great explainations.

[@ladyleeshome]

Ohhh! Thank you so much for the kind words. Some people don’t get how hard it can be!

[@Monkchip]

I just saw this, your video, today, and I am asking if this method you ferment the beets can be used for other vegetables??? I'd like to ferment carrots and peppers and cherry tomatoes.

[@ladyleeshome]

Literally any kind of vegetable! Same method for all of them.

[@barbararoyal6139]

Thank you for sharing your knowledge🕊

[@ladyleeshome]

Thanks for watching.

[@audie634]

Wonderful and informative video. Thank you!

[@ladyleeshome]

Thank you!!

[@GrandmaFreda]

I miss my spelling I meant, thank you very much🙏❤️✝️💋

[@GB-nm7bp]

Thank you

[@ladyleeshome]

You are welcome!!

[@lindagravert4532]

I am new to this. Would these be pickled beets when they are done fermenting?

[@ladyleeshome]

No. In pickling we use vinegar. These are fermented, meaning using salty water. They will taste salty and delicious but you cant can them (as far as I know) like you can do with pickled vegetables.

[@atulpatel2850]

Love it. My first try failed, I had mold on the top, even though I had glass weight on top and every piece was under salt water. Why?

[@ladyleeshome]

Maybe the temperature in the room was too high. Is your house air conditioned? Try finding a cool place for it.

[@atulpatel2850]

@@ladyleeshome Thank you. I will give it a try.

[@doris5625]

Very good video and a good job explaining. Love your accent. 😊

[@ladyleeshome]

Thanks!

[@newsviewstoday5689]

Hello, can you also use PinkTibetan or full spectrum grey sea salt or does it have to be demineralized Kosher salt to be successful? Thank you. Great class.

[@ladyleeshome]

I think that you can use any non iodised salt.

[@calikido]

I would like to add that in my experience I feel it's much easier to use an air lock or similar style lid as every time you "burp" that jar you let oxygen in and even though the beets may be below the brine, it's not as reliable. I also find that within a day the salty brine will draw out more liquid from whatever you are fermenting which creates more volume in that container that you may need to prepare for.

[@ladyleeshome]

Great tips. I’m guessing that’s why they created special fermentation lids!

[@darekradulski6213]

Fermentation is when something is fermenting. Salt water and beetroot, done . Thanks

[@Dad0u24]

Hello there ! Thank you so much for this great video ! I tried my first lactofermentation last week. 1 with purple radish and 1 with carrots and cabbage. They were both very filled with the vegetable's water (made by maxing them with salt before putting in jar) First days I saw few bubble in the carrots jar and some water went out. But this morning, so 6 days later, I just realized that my carrots jar isn't filled with water anymore !! It's like the water has evaporated! I don't know what to do as the fermented process should be 2 weeks minimum normally. Is it okay? Is something bad ? Please can you give me your feedback in this issue 🙏🥺 Thanks so much in advance Bye

[@ladyleeshome]

I’m not sure I understand. Why did you mix the veggies with salt before placing them in the jar? And how much salt?

[@rwind656]

@@ladyleeshome just was referred to you by someone who does a lot of fermenting. Subscribed, thanks for the video! I'm commenting here because this "water gone away" is just the type of thing that would happen to me, and I want to know what happened as well. Hope @Delphine Anastasia Morin comes back and answers you. :) I'll get a notification, I think.

[@doveseye.4666]

@@ladyleeshome I heard of a lady on KZbin who uses no water but the water from cabbage to ferment?

[@jamesvoigt7275]

@@doveseye.4666 That's the way you make sauerkraut. The water should come from the cabbage itself. Keep watching more sauerkraut videos to get a more complete perspective on the subject. Most other vegetables do require a brine for success.

[@sonnettevaneck612]

​@@rwind656❤

[@gunterbecker8528]

Excellent Advice ❤😊

[@Centannicocktails]

Hello~ What kind of WATER are you using?

[@ladyleeshome]

My well water. It’s important that it’s non-chlorinated water.

[@808quake]

Can I use the leftover beets brine for something? Thank you

[@ladyleeshome]

Yes, I think so. It might be a healthy addition to healthy smoothies or something like that if you like the taste of it.

[@AC-km9ww]

How long will this last in the refrigerator. I’ve had a huge Jar of Kvass in the back of my fridge maybe over va year but don’t know how to tell if it’s dangerous or fine to consume??

[@ladyleeshome]

If it smells fine and doesn’t have mold on it it should be fine. I’ve never had them in the fridge for more than a few months but that’s just because we ate them…

[@michaelheckman9576]

Very good ! I don’t know what process was involved in the beets I get at the salad bar or in jars. Do I cook them or ferment them ?

[@ladyleeshome]

I can’t know for sure but I am guessing that the beets that you get at the salad bar were pickled. Probably involves cooking. These will turn out a bit different.

[@s.k.1091]

Pickled! Tasty, but not nearly as healthy!!!

[@sarahaddady6044]

Hi, thanks for you video. My beet pickle got mouldy after 3 days. Any suggestions, please?

[@ladyleeshome]

Make sure that all the beets are under the brine.

[@MethalaliKhoarai]

Thank you. I am going to try it.

[@ladyleeshome]

I hope you’ll like it!

[@sallylawson6742]

I like your music! Who's recordings?

[@ladyleeshome]

Arrrr I can’t remember. Sorry. I downloaded it from Epidemic Sound.

[@creatiffy]

Love beets must give this a go

[@ladyleeshome]

If you love the earthy taste of beets you’ll love this!

[@cherylwhite654]

I frozen some beets could I still use them to ferment

[@ladyleeshome]

Mmmmm… I am really not sure. Maybe try one or two beets and see what happens.

[@findyourhappyplace4928]

Great video! Your amazon fermentation weight link isn’t working just fyi

[@ladyleeshome]

Thanks for letting me know!!

[@marlenearocho3680]

Have you tried the fermenting jar with the medal spring to keep your veggies down ?

[@ladyleeshome]

No, never tried it. I don’t really like kitchen gadgets much so I usually keep it to the minimum and the simplest stuff.

[@maryacooking]

Looks so nice 👍

[@ladyleeshome]

Thank you for watching!!

[@vandanaarv]

One question -Do you have to leave the fermentation weight in the jar even after fermentation is complete?

[@ladyleeshome]

You can remove the weight once the fermentation is done and you move the jar to the fridge. It’s still important that the beets stay under the brine but they should be fine in the fridge.

[@carolynnecp]

I am wanting to get into preserving the veg I grow and as I can't eat gluten, pickling in malt vinegar is a no no for me. I wonder if you can explain what they taste like when fermented, as I don't like shop bought beetroot in vinegar, too acidic for me anyway. 1.How do these taste that you have made femented? 2.I note they go in raw rather than cooked so don't know why? 3.Also if I used sugar instead of salt woukd fermentation still work and would you use the same proportion. Any advice is appreciated. Thanks

[@ladyleeshome]

They taste sour and earthy. Delicious. Yes, they go in raw and stay pretty firm. No, fermentation does not work with sugar. It has to be salt.

[@gemmaparnell6027]

@@ladyleeshome do you eat them raw or cook them after fermentation?

[@ladyleeshome]

@@gemmaparnell6027 Raw, right out of the jar.

[@Cxrsedsoxl]

I love your videos so much and it’s so cute and I love you so much

[@ladyleeshome]

Love you too baby 😘😘

[@suzannecrawford3510]

Are the beets cooked or raw when fermenting?

[@ladyleeshome]

Raw.

[@suzannecrawford3510]

@@ladyleeshome thank you , I’m doing this , I have a bumper crop of homegrown beets this year . Can u drink the juice ?

[@ladyleeshome]

@@suzannecrawford3510 Yeah, if you like the taste of it you can drink it or maybe use it in cooking...

[@inner_journey_2_One]

Great video. ❤

[@ladyleeshome]

Thank you!

[@acecvetkov2467]

If you cut on smaller pieces, probably fermentation will be more fast. Any way very good video. Thanks for your time. 💅😊❤

[@ladyleeshome]

Yes. That’s right. Thanks for watching.

[@bluewolf4915]

Trying this tonight. Is this also known as Kvass?

[@ladyleeshome]

I think that Kvass is the brine after the beets fermented. In Eastern Europe they drink it. It's very healthy.

[@donrad]

Kvass is usually the juice form beets fermented without salt (and more water). The goal is a probiotic beverage, as opposed to a food. The length of time you let the beets ferment will determine how sweet (short time) or sour (long time) the final product is.

[@sashachamberlin5904]

Great video.

[@ladyleeshome]

Thank you!

[@luckyfriday5366]

I am too lazy to peel the beets - works well....PS: the brine gets diluted a bit by the water that is "drawn" out of the vegetables by it. To continuously release the gas screw a multi-stranded plastic thread into the lid between glas and lid.

[@sherwoodlayton9595]

Question: Does the fermenting process kill the botulism spores as well?

[@ladyleeshome]

No bad bacteria can exist in the presence of the good bacteria that the fermentation process produces. You can have a case of bad mold but as far as I know not bad bacteria.

[@sherwoodlayton9595]

Thank you for clearing that up. I appreciate your work.

[@bobcocampo]

Does fermenting removes the carbs in beet? Will fermenting retains nitrates in the beet?

[@ladyleeshome]

Not only it retains nutrients, it adds nutrients. And I don’t think that the process removes anything.

[@bobcocampo]

@@ladyleeshome Thanks please verify with your nutrition agency. We also have fermented fish and krill in the Philippines

[@petecilione4166]

The water shouldn’t be municipal tap water, right?

[@ladyleeshome]

No municipal tap water because there is chlorine in that water. If you live in the city, you can get distilled water from the store. Or anything else that doesn't have chlorine in it.

[@annavogt826]

Can you add sugar to the brine?

[@ladyleeshome]

No, not when you lacto ferment. You can pickle beets with sugar and vinegar but not ferment.

[@yelenabykova730]

i made fermented beets few weeks ago, the beets are crispy and salty, tasty but their color faded and they look brownish. Are they still good to it?

[@ladyleeshome]

Sounds like they are still good…

[@ElenaRattenni]

Please add this video to your “Fermenting and pickling” playlist.