Hello Reader,

Seen those deep ruby beets at the market and wondered what on earth to do with them?

Let me show you a way that skips the roasting, ditches the vinegar, and brings out their natural sweetness and crunch—all while boosting your gut health.

Here's what you'll learn:

• Why your salad (and your gut) will thank you for eating beets.
• What to look for when buying beets.
• How to slice your beets.
• The correct amount of salt to add.
• How to flavor your beets to match personal preference.

The first time I tried fermenting beets, it was the dead of winter, and I grabbed a handful of storage beets. BIG mistake. They were dry, hard to slice, and totally lacking the living microbes needed to kick off fermentation. What did I end up with? A slimy, disappointing mess.

Lesson learned: always start with fresh beets—ideally with their tops still on. That’s when the magic (and the microbes) are alive and well.

​6 Crunchy, Delicious Fermented Beet Recipes [Simple to Make]​

Fermented beets are ridiculously easy to make and crazy versatile: snackable, salad-ready, and surprisingly addictive on crackers with cheese.

Oh, and the color? Let's just say your plate (and your microbes) will thank you.

Check it out!

👀 Keep an eye on your inbox later this week—my In A Pickle course is going on sale just in time for peak season veggies that are perfect for fermenting into all kinds of crunchy, tangy pickles! 🥒

​https://www.makesauerkraut.com/fermented-beets/​

Fermented Beets

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💡 Craving more beet brilliance?

My book Mouthwatering Sauerkraut [+Kimchi] has you covered—with bold blends like Cardamom Beet, Rosemary Beet, Passion Pink, and Ruby-Red Red-Cabbage Sauerkraut.

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🎨 Jar of the Week: The “Premier Event” Ferment

“Green cabbage, carrot, red beet, garlic, caraway seed. It’s a “premier event”, which means I won’t be able to duplicate it exactly since it’s really just spare parts. Artist at work.”—Colleen, Seattle, WA

Why we love it: This jar is pure improvisation magic—a mix of humble leftovers turned into a colorful, probiotic masterpiece. A little of this, a little of that… and voilà. Fermentation as art.

Jar #78 and counting!

👉 Go check out all the beautiful jars and upload your next ferment on the 10KJarChallenge page

​https://www.makesauerkraut.com/10kjarchallenge/​

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🧠 From My Research Notes: Gut-Loving Benefits of Fermented Beets

Ever wondered if fermented beets are more than just a tasty vegetable? Turns out—they're gut superheroes in disguise.

• Probiotic Powerhouse​
  Lacto‑fermented beets introduce live lactic acid bacteria (like Lactobacillus plantarum) that survive digestion and colonize the gut—balancing microbes, aiding digestion, and even showing anti-diabetic potential by slowing carb absorption in lab studies.
  ​https://articles.bodyecology.com/articles/fermented-beets-benefits-and-reci​
• Heart Health & Blood Pressure Support​
  Fermented beet juice appears to improve nitrate bioavailability, converting them to nitric oxide more efficiently than raw juice—helping relax blood vessels, lower blood pressure, and support cardiovascular health.
  ​https://pmc.ncbi.nlm.nih.gov/articles/PMC10778454/​

Takeaway:​
Incorporating fermented beets—whether in sauerkraut or kvass—can enhance gut flora, increase antioxidant absorption, and support healthy blood pressure. Want a simple daily habit? Try a spoonful of beety sauerkraut or a shot of kvass and see how your body responds!

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🧪 Ferment Fact or Fiction?

Fermented pickles can only be made with cucumbers..​
Fact or Fiction—What do you think?

✅ Fiction!​
Cucumbers might be classic, but carrots, green beans, radishes, okra—even beets—make delicious fermented pickles. If it crunches, you can probably ferment it.

Takeaway: Pickle season isn’t just for cucumbers. Explore the veggie drawer!

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⚡ Other Valuable Creators I follow. Check Them Out!

In Case You Missed It...

How to make sweet pickle relish Crafted from garden-fresh cucumbers, red pepper, and onion, our naturally fermented sweet pickle relish is the ideal topping for burgers, hot dogs, potato salad, or any dish you desire. READ

Naturally Fermented Pickles Get the scoop on making the crispiest, tangiest, naturally fermented pickles at home—no vinegar needed! READ

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