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Lacto-Fermented Beet & Radish

Posted by Kateland Clarke on

Lacto-Fermented Beet & Radish

Fermenting vegetables is a great way to begin a fermentation practice in your life. It is approachable and easy, not too time consuming, and is extremely nutritious and beneficial to health. It also happens to add a ton of flavour that distinctively cannot be recreated by any other culinary practice.

This recipe is from our Q & A with Annabelle Choi, and is later turned into a delicious Fermented Beet & Radish Tar Tar in her upcoming The Art of Fermentation class. There a just a couple of spots left for her Monday class (if you're quick you can get in! If not, don't fret, there's another in June).


3lbs beets, peeled and quartered
2lbs radishes, scrubbed and halved
20g salt
1000g water, room temperature
Sprigs of fresh herbs: thyme, rosemary, oregano, dill etc.
tsp of whole spices: black pepper, mustard seed, dill seed, caraway
1 cabbage leaf


Dissolve salt into the water in a medium bowl.

In a large 1L mason jar, add spices and chopped vegetables.

Pour salt water brine into this jar, just until all vegetables are submerged and there is at least an inch of brine covering the vegetables when pressed down.

Add cabbage leaf so that it covers the surface, leaving no floating vegetables, and the brine sits well above it.

Using a smaller mason jar with extra water in to weigh it down, press vegetables down under the brine.

Drape a tea cloth over the jars, and use an elastic band to hold it in place. The cloth is to prevent unwanted fruit flies and such from contaminating your fermentation.

Leave on the counter for atleast two weeks, checking it periodically (give it a taste on day two!).

You can leave it till you like the taste, some folks leave is for months until they are ready to refrigerate it, which slows the fermentation down to a crawl.

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