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

[@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.

[@SardarsinghSingh-zx7qw]

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

[@ladyleeshome]

Thank you!

[@SardarsinghSingh-zx7qw]

God bless you

[@neripinto29]

Great video thank you very much !

[@ladyleeshome]

You are welcome!!

[@Centannicocktails]

Hello~ What kind of WATER are you using?

[@ladyleeshome]

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

[@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.

[@doveseye.4666]

Do you not put sugar as well, when I pickle mushrooms I add more sugar than salt?

[@ladyleeshome]

Lacto fermentation is done with salt only.

[@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!

[@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.

[@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.

[@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!

[@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!

[@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.

[@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.

[@Kitiwake]

Beet isn't healthy and especially beet tops, both are high in oxalates, contributing to more then just kidney stones. However, it benefits from lacto fermentation and, like cooking, removes most of the harmful bodies.

[@smas3256]

If kidneys are already compromised that would make sense, maybe. I've been eating the greens and root all my life and I'm in my 70s. Ask a biologist. Dr are part of criminal cartel org. Just ask Hillary part of the package. Dr. believe in a theory never been proven. Germs. Millions of germs on our skin and billions in the nature. People go into the med profession to save people but learn basics of pathology and and anatomy for one year then the rest of the time they learn about pharmaceuticals. Ask a doctor.

[@mikekelly5869]

It's a bad idea to put the unwashed beets in the juice on the chopping board where the peeled beers are later sliced. Muck from the outer skin can contaminate the whole batch.

[@ladyleeshome]

Obviously, it’s important to keep everything clean.

[@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.

[@lynnbedford9319]

Plant the tops you cut off. Great greens!

[@ladyleeshome]

Thanks for the tip!

[@kenpc8194]

Great info, but TOO LONG! Do you really have to show yourself cutting ALL the beets?! With all due respect, get to the point! You can show yourself cutting 1 beet for instruction, but doing the same thing over and over with all the beets?! Again, good video...i hope you take this criticism as constructive.

[@ladyleeshome]

I do. Thanks for the feedback.

[@jchawkjr2]

So FF. You’re too lazy to tap your finger? 😂🖕

[@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.

[@fritzreimer7933]

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

[@eswaribalan164]

Super interesting to know. Thanks.

[@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!

[@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 !

[@darekradulski6213]

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

[@otiliaczego8182]

Keep it music free please

[@avidrdr5640]

A word of caution. If the lid is too tight to allow built up gasses to escape, the jar could explode. Along with weights, I also invested in fermentation lids, which can be burped without opening the lid.

[@ladyleeshome]

I’ve never used fermentation lids but I hear good things about them!

[@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.

[@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!!

[@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.

[@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.

[@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.

[@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.

[@merima333]

this is too hard to chew, I made it once.

[@ladyleeshome]

If you leave it longer in the brine they will soften. You can also shred them or slice them really thin. And you can also leave the jar at room temperature for a longer period of time.

[@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.

[@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!

[@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!!

[@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.

[@mikesmith1702]

hard to hear what you are saying with the square dancing music in the background.

[@ladyleeshome]

So sorry.

[@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.

[@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!

[@darlenemartinez384]

Your accent is adorable. But for the newbie’s out there it’s “Burping” the jar and not…barping. I’d hate for someone to tell a seasoned fermenter that they barped the jar and have the person wonder what they’re talking about. Loved your video though!

[@ladyleeshome]

Thanks! And I know… constantly working on it but it gets away from me sometimes 😆

[@aikoshimada3167]

Why do you need to peel the skin? I thought that the skin has lots Lacto-bacteria.

[@ladyleeshome]

The skin actually has bacteria that can interfere with the fermentation process as far as I know. Also, we don’t eat the beet skin so this way the beets are ready for use right out of the jar.

[@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.

[@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.

[@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 ❤️

[@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.

[@DarleneDeSilva]

I thought leaving the skin helped with the good bacteria growth as long as the veggies are clean?

[@ladyleeshome]

No, we always peel. There is bacteria on the skin that interferes with the fermentation process.

[@deniseward002]

@@ladyleeshome I would imagine boiling the beets for a few minutes with the peel on then letting them cool before cutting them up and placing in jar, should remove any harmful bacteria, yes?

[@ladyleeshome]

Yes, it probably would, but why do we want to leave the skin on??

[@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…

[@Tennesseemomtho]

Please wear disposable gloves to keep the red dye from the beets off of your hands.

[@ladyleeshome]

I don't mind the red dye at all.

[@ilovethisworld3059]

aren't you a bit fussy? I prefer the red dye to plastic 😀

[@Cxrsedsoxl]

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

[@ladyleeshome]

Love you too baby 😘😘

[@bobcocampo]

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

[@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.

[@lindawiedemann5014]

Great job explaining everything!

[@ladyleeshome]

Thanks for the feedback!!

[@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!

[@dramafan2440]

The top of my jar started to turn a little bubbly and brown is that ok?

[@ladyleeshome]

Yup! That’s fermentation in progress.

[@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!

[@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.

[@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!

[@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.

[@mistyqqq]

When I pickle beets in vinegar I always cook them first. Are these beets raw ?

[@ladyleeshome]

These are raw, not cooked.

[@mistyqqq]

Thank you for your reply 😊👍@@ladyleeshome

[@deepanair4527]

This is the Indian way of fermenting beets

[@ladyleeshome]

Indians sure know what they are doing!

[@elizabethbalbin8091]

really good explanation, thank you !

[@ladyleeshome]

Happy it was helpful!

[@iceprincesshope1304]

Did you cook them first??????

[@ladyleeshome]

No. No cooking.

[@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.

[@sailorgirl2017]

lol...we call it burping the jar.

[@ladyleeshome]

Sorry… my accent gets in the way sometimes…

[@sailorgirl2017]

No need to apologize...I just thought it was another way of saying it! @@ladyleeshome

[@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❤

[@ghengis430]

Gosh, i thought it said bees. I better go to sleep.

[@ladyleeshome]

It might be my accent 🙂

[@ghengis430]

@@ladyleeshome no, it's my eyesight. 😂

[@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.

[@sevimcalskan5229]

Otomatik DİL çevirisinde;Birçok dil kullanılmış.Neden TÜRKÇE DİLİ,otomatik dil çevirisinde yok?Lütfen!!!Otomatik çeviri de,TÜRKÇE dilini de,ekleyin👍Tarifleriniz çok güzel👏👏Eğer Türkçe dilini de,yer verirseniz,ABONE OLMAK isterim.Çünkü maalesef İNGİLİZCE bilmiyorum😔

[@ladyleeshome]

I have no clue how to do that! But I’ll check and see if I can figure it out.

[@sevimcalskan5229]

@@ladyleeshome Çok sevinirim👍🙏💕

[@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!

[@findyourhappyplace4928]

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

[@ladyleeshome]

Thanks for letting me know!!

[@cherrylebee4229]

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

[@ladyleeshome]

I hope you'll love them!

[@ddvantandar-kw7kl]

The tragedy is that miles together the beat is not avilable carrot is avilable

[@ladyleeshome]

You can do the same thing with carrots!

[@WalkingDday]

What’s the ratio in grams pers cl?

[@donnastormer9652]

The best way to salt your ferment is to weigh the beets in the jar WITH the water . Be sure to not include the weight of the jar. Take that number in grams multiply by .02 and you have the perfect amount of salt.... never too salty!! Perfection for any ferment. Super soft veggies can go with .03

[@ladyleeshome]

That sounds like a good way to do it!

[@kathyhughes7074]

Great video, thank you. Definately trying it. Video would be better w/o the music though.

[@ladyleeshome]

I got a lot of similar feedback so I’m doing them without music now. If you have time, check out one of the newer ones and let me know what you think. Thanks for watching!!

[@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.

[@miked4122]

When I fermented some beets the liquid turned syrupy and dark (much thicker than water). The beets and the liquid tasted very nice but I wondered if this was normal. I had some garlic, bay leaf and sliced onions on top together with a weight to keep everything submerged.

[@ladyleeshome]

Never happened to me but I think that as long as everything tasted good that’s fine.

[@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.

[@GrandmaFreda]

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

[@muhammedhusain9896]

This beet it self become prebiotic

[@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.

[@nemp1644]

Top

[@nancywaler-dv4df]

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

[@ladyleeshome]

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

[@MoreChannelNoise]

Where do the bacteria come from and does all that salt not kill them?

[@ladyleeshome]

The bacteria is found naturally in the vegetables. The salt prevents the growth of harmful bacteria without interfering with the process of fermentation (the good bacteria breaks sugars into lactic acid).

[@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.

[@engc4953]

Burping the jar.

[@ladyleeshome]

I know I know. Sorry!

[@bluntman99999]

If you put the weight in a few inches before overflowing. You can add a little more water an 0 mess. That's what I do.

[@ladyleeshome]

Yeah… for some reason I always fill it all the way.

[@kristinemagnien1]

I was just wondering if I could shred these like sauerkraut? Or would they be too mooshy?

[@ladyleeshome]

You can! It a famous Russian dish.

[@DougFursdon]

Salt is inorganic people r organic

[@diagoras9620]

Hello. For 1 glass of water, 1 table spoon (17gr) salt?

[@ladyleeshome]

You can do anywhere from one teaspoon of salt to one tablespoon of salt depending on how salty you want it.

[@diagoras9620]

@@ladyleeshome but for accurate fermentation salt must be specific, not too high or low. So what you explained in video for 1 glass water 1 teaspoon-tablespoon salt?

[@ladyleeshome]

Yes, that’s what I do. I tablespoon of salt per cup of water. But you CAN play with the amount of salt a little bit.

[@gowest5145]

Thanks

[@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.

[@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…

[@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.

[@OceanFrontVilla3]

Good video.. really really dislike the music

[@ladyleeshome]

I got a lot of that feedback. I stopped putting music in my videos. Thanks for watching and for the feedback!

[@Top12Boardsport]

I were plastic gloves but no big deal to have red fingers. Beats are very good for you and for your health.

[@ladyleeshome]

They are! The color is actually fun and it goes away pretty quickly.

[@jyang1711]

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

[@ladyleeshome]

It’s easy!