Easy
Difficulty: Easy
Fermentation: 7d
Golden Beet & Orange Ferment
A vibrant, naturally sweet lacto-fermented vegetable blend combining earthy golden beets with bright citrus notes. Perfect for supporting digestive health and adding probiotic-rich color to your meals.
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Make It Yours
Recipe by: Ori Iscovici
Published: 1/6/2026
Your fermentation journey0 / 23 items
Ingredients: 0/7Steps: 0/16
Recipe Overview
Dietary Information
Vegan
Gluten-Free
Ingredients
ingredients0 / 7
InstructionsEnjoy the process
steps0 / 16
Preparing Your Ingredients
Wash the beets thoroughly under cool running water, scrubbing gently to remove any soil. Pat dry with a clean kitchen towel.
Peel the beets using a vegetable peeler or sharp knife. Work over a cutting board (the juice can stain!) and cut into thin matchsticks or small cubes, about ¼-inch (6mm) in size. Smaller pieces ferment more quickly and evenly.
Prepare the aromatics: Peel and thinly slice the ginger. If using fresh turmeric, peel and slice thinly as well. Toast the coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then set aside.
Creating Your Brine
Combine water and salt: In a clean glass bowl, dissolve the sea salt in filtered water, stirring until completely dissolved. This creates your fermentation brine—the foundation for healthy lactobacillus growth.
Add the orange juice: Stir the freshly squeezed orange juice into the brine. The natural sugars and acidity will support fermentation while adding brightness to your final product.
Assembling Your Ferment
Layer your jar: In a clean wide-mouth mason jar (at least 1-quart/1-liter capacity), begin layering: start with a handful of beet pieces, then add a pinch of ginger, a few coriander seeds, and a small piece of turmeric if using. Repeat layers until all vegetables are in the jar.
Pour the brine: Carefully pour the salt-orange brine over the beets until they're completely submerged. This is crucial—any vegetables exposed to air can develop mold.
Keep vegetables submerged: Use a fermentation weight (glass weight or even a small glass jar filled with brine) to keep the beets pressed below the liquid surface. This prevents mold and ensures even fermentation. If you don't have weights, you can use a small piece of cabbage leaf tucked under the jar's rim to hold vegetables down.
Starting Fermentation
Cover loosely: Place a loose lid on the jar or cover with a clean cloth secured with a rubber band. This allows gases to escape while keeping dust and insects out. If using an airlock lid, follow the manufacturer's instructions.
Find the right spot: Place your jar in a cool, dark location away from direct sunlight. Ideal fermentation temperature is 65-72°F (18-22°C). A kitchen cabinet, pantry, or cool corner works perfectly. Avoid warm spots near appliances or sunny windowsills.
Monitoring Your Ferment
Watch for signs of fermentation: Within 24-48 hours, you should notice small bubbles rising through the brine and the liquid becoming slightly cloudy. This is the beneficial lactobacillus at work—a beautiful sign of successful fermentation! Don't be alarmed by the cloudiness; it's harmless and indicates active fermentation.
Taste and adjust: After 3-5 days, carefully remove a small piece of beet and taste it. You're looking for a pleasant tangy flavor balanced with the natural sweetness of the beets and orange. The fermentation time depends on your room temperature—warmer environments ferment faster.
Continue fermenting: For a more pronounced probiotic content and deeper flavor, allow fermentation to continue for 7-10 days. The longer it ferments, the tangier it becomes. Trust your palate—fermentation is as much art as science.
Finishing Your Ferment
Taste for completion: When the flavor reaches your preference, taste is your guide. You want a pleasant balance of tangy fermentation with the natural sweetness of beets and citrus. If you prefer it less tangy, stop fermentation earlier; for more probiotic development, continue longer.
Seal and store: Once fermented to your liking, seal the jar with a tight-fitting lid and move to cold storage. Fermentation slows dramatically in the refrigerator, preserving your creation.
Serving Suggestions
Enjoy your creation: Serve as a vibrant side dish, add to salads for color and probiotics, or enjoy a small spoonful as a digestive aid before meals. The fermented beets pair beautifully with roasted vegetables, grains, or as a topping for avocado toast.
Troubleshooting Tips
White film on surface (kahm yeast): This harmless yeast can appear on the surface. Simply skim it off with a clean spoon. It doesn't affect safety but can impact flavor if left too long.
Mold (fuzzy, colored growth): If you see true mold (green, black, or pink), discard the batch. This indicates vegetables weren't fully submerged. Next time, ensure your weights keep everything below the brine.
Too salty: If your ferment tastes overly salty, you can rinse the beets before eating or use less salt next time (though 2 tablespoons per 2 cups water is the safe minimum for fermentation).
Not tangy enough: Fermentation is slower in cool environments. If your kitchen is cold, fermentation may take 2-3 weeks. Be patient—good things take time.
