Easy
Difficulty: Easy
Fermentation: 14d
Fermented Beets with Pomegranate & Thyme
Vibrant fermented beets enhanced with fresh lemon zest, jewel-like pomegranate seeds, garlic, and aromatic thyme. A stunning probiotic-rich side dish with complex flavors.
How did it turn out?
5.0
(1 rating)Make It Yours
Recipe by: Ori Iscovici
Published: 1/1/2026
Your fermentation journey0 / 22 items
Ingredients: 0/7Steps: 0/15
Recipe Overview
Dietary Information
Vegan
Gluten-Free
Ingredients
ingredients0 / 7
InstructionsEnjoy the process
steps0 / 15
Preparation
Peel and cube beets into 1-2 cm pieces (wear gloves to prevent staining).
Zest lemons using a microplane or fine grater, avoiding the bitter white pith.
Extract pomegranate seeds carefully, removing any white membrane.
Prepare brine by dissolving 30g salt in 1 liter of filtered water (3% salt solution).
Packing
Layer ingredients in clean fermentation jars: start with a few garlic clove halves and thyme sprigs.
Add beets in layers, sprinkling lemon zest and pomegranate seeds between layers.
Distribute remaining garlic and thyme throughout the jar for even flavor.
Pour brine over the beet mixture, leaving 3-4 cm headspace for expansion.
Weight down vegetables with fermentation weights to keep everything submerged.
Fermentation
Cover with airlock or loose lid to allow CO2 to escape while preventing contamination.
Ferment at room temperature (18-22°C) for 7-14 days, checking daily.
Observe color change - brine will turn deep ruby red and may become slightly cloudy.
Taste after day 7 - beets should be pleasantly sour with a slight crunch remaining.
Finishing
Refrigerate when desired flavor is reached - the pomegranate adds lovely bursts of freshness.
Store in brine in the refrigerator where flavors will continue to meld beautifully.
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