Peel the beets, prick with a fork, place them on a foil-lined cookie sheet and bake at 300 F degrees until soft (about 3 hours).

Slice your beets into ¼ inch slices and place into a quart sized mason jar. Feel free to smash them down in there so that they fit.

Add the salt and whey (or culture starter).

Add filtered water to cover leaving an inch of headspace.

Cover with the lid and allow to ferment at room temperature for 3 days or so.

Pop them in the fridge if you haven’t eaten them already!