Fermented Beets with Orange & Ginger

A tangy, citrusy twist on a classic ferment. If you’ve been on a beet kick lately (like we are!), this is the recipe you need to try. Fermented beets are not only vibrant and full of gut-friendly probiotics, but when paired with orange and ginger, they become something truly special—earthy, tangy with bright notes of citrus and a gentle kick of spice.

These tastes delish in salads, grain bowls, or just straight out of the jar!

Ingredients

• ~3 medium beets, peeled and thinly sliced
• 1 slice of orange
• 2 inches fresh ginger, sliced
• 6g iodine-free salt
• 1 cup water

Tools You’ll Need

• 16 oz Mason jar
• Complete Fermentation Kit 
• Another Mason jar or bowl (for mixing the brine)
• Tough Top (for fridge storage)

Instructions:

1. Prep your ingredients:
   Wash and peel the beets, then slice them thinly into bite size pieces. Slice your orange and ginger as well.
2. Pack the jar:
   Layer the ginger, beets, and orange into your 16 oz Mason jar, pressing everything down tightly with your Pickle Packer as you go. Try to fill every gap!
3. Make the brine:
   In a second jar, combine 1 cup of water with 6g of iodine-free salt. Stir until fully dissolved.
4. Pour the brine:
   Carefully pour the brine over the contents of your fermentation jar until everything is submerged. Add the Pickle Pebble on top to weigh the veggies down.
5. Seal the jar:
   Cover the jar with your Pickle Pipe and secure it using the metal ring or Tough Band. Make sure no pieces are floating above the Pickle Pebble—everything needs to stay below the brine!
6. Ferment:
   Place your jar in a cool, dark place and let it ferment for 5–7 days. 
7. Store & enjoy:
   Once it’s fermented to your liking, remove the Pickle Pipe, and Pickle Pebble, seal with a Tough Top lid, and move it to the fridge. Your beet paradise is ready!