Comments on: Fermented Beets

By: Tamara Mannelly

Tamara Mannelly — Tue, 06 Feb 2018 01:49:42 +0000

In reply to Clare. Should be fine! Open, smell, taste and see!

By: Clare

Clare — Wed, 24 Jan 2018 19:43:27 +0000

I accidentally left mine in the pantry for 5 days (house temp has been at 67). Are they still ok to eat?

By: Hudy Abrams

Hudy Abrams — Sun, 04 Sep 2016 22:36:30 +0000

Is there a dairy free version of this recipe?

By: kat

kat — Wed, 04 Feb 2015 16:30:38 +0000

I’m super duper new to fermenting and have a question as experience is something that you guys seem to have a lot of. I’m currently doing a lacto-fermented golden beet batch now, not using any starter or whey and am getting a bit of bubbling, overflow and a clear viscious slime on top. Is this from the residual sugar in the beets? I’ve removed a bit of the slime and topped off with more 2% brine solution. Any thoughts?

By: A Round-Up of Real Fermented Food Recipes

A Round-Up of Real Fermented Food Recipes — Sat, 13 Dec 2014 00:44:56 +0000

[…] Sauerkraut (Next Breakfast) Fermented Pumpkin Butter (Oh Lardy) Fermented Mushrooms (Oh Lardy) Fermented Beets (Oh Lardy) Fermented Kohlrabi Pickles with Dill (Oh Lardy) Fermented Pickles (Oh Lardy) Fermented […]

By: Lori

Lori — Mon, 13 Oct 2014 02:54:31 +0000

Could you roast some carrots to, to ferment with this, I thought that once you cooked the food you killed the beneficial bacterias off that needed for them to ferment properly.

By: Bethani

Bethani — Mon, 19 Aug 2013 12:59:15 +0000

In reply to Kelly Liston. Ok, so I tried this with my last batch, I used garlic, dill and mustard seed and it came out pretty good! Definitely has a pickled flavor. Now to just try it with the kiddos...

By: Becky

Becky — Wed, 14 Aug 2013 14:15:29 +0000

why do you have to roast/cook the beets before you ferment them. Seems like the raw nutrients would be better for you

By: Kelly Liston

Kelly Liston — Tue, 13 Aug 2013 20:26:38 +0000

In reply to Dawn. Awesome tip, thank you!!!

By: Dawn

Dawn — Tue, 13 Aug 2013 12:41:01 +0000

A quick and easy way to peel roasted beets. Make sure you wear gloves. When the beets are cool enough to handle, but still warm, grab the beet (in gloved hand) and use a paper towel to slough off the skins. It will slide right off…really slick. I repeat the use of gloves on both hand unless you want beet red hands, literally.