How long does Beet Horseradish Ferment take to ferment?

Beet Horseradish Ferment takes approximately 7 days to ferment at 65-72°F (18-22°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Beet Horseradish Ferment vegan?

Yes, Beet Horseradish Ferment is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Beet Horseradish Ferment gluten-free?

Yes, Beet Horseradish Ferment is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Beet Horseradish Ferment?

Beet Horseradish Ferment is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

What equipment do I need to make Beet Horseradish Ferment?

To make Beet Horseradish Ferment, you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Beet Horseradish Ferment make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Beet Horseradish Ferment?

Once fermented to your liking, store Beet Horseradish Ferment in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Beet Horseradish Ferment Recipe | Probiotic Condiment

Name: Beet Horseradish Ferment
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: International
Ingredients: 4 beets (about 1.5 lbs / 680g) Fresh beets, medium-sized; 3-4 oz (85-115g) Fresh horseradish root; 2 tablespoons (30g) Sea salt, non-iodized; 2 cups (480ml) Filtered water; 1 tablespoon fresh dill fronds Fresh dill (optional); 1 teaspoon Black peppercorns (optional)

Preparing Your Ingredients

Wash the beets thoroughly under cool running water, scrubbing gently with a vegetable brush to remove any soil. Pat dry with a clean cloth.

Peel the beets using a vegetable peeler or sharp knife. Cut into thin matchsticks or small cubes (about ¼-inch / 6mm pieces). Thinner pieces ferment faster and more evenly.

Prepare the horseradish by peeling away the brown skin with a vegetable peeler. Grate finely using a box grater or food processor. Note: Horseradish can be pungent—work in a well-ventilated area and avoid touching your face.

Measure your salt and water to create the brine. You'll need a 2% salt solution (2 tablespoons salt per 2 cups water).

Creating the Brine

Dissolve the salt in filtered water by stirring well. Taste the brine—it should taste pleasantly salty, like a potato chip. This salt concentration is crucial for preventing harmful bacteria while encouraging beneficial lactobacillus.

Let the brine cool to room temperature if you used warm water. This ensures you don't shock the beneficial bacteria you're about to cultivate.

Assembling Your Ferment

Combine vegetables in your jar: Add the beet pieces and grated horseradish to a clean quart-sized (32 oz) wide-mouth mason jar. If using dill and peppercorns, add them now.

Pour the brine over the vegetables until they're completely submerged. This is essential—any vegetables exposed to air can develop mold. You should have about ½ inch of brine above the vegetables.

Weigh down the vegetables using glass fermentation weights or a small glass jar filled with brine. The vegetables must stay below the brine surface throughout fermentation. This prevents mold and ensures proper lacto-fermentation.

Cover loosely with a cloth, coffee filter, or paper towel secured with a rubber band. This allows gases to escape while keeping dust and insects out. Alternatively, use an airlock lid if you have one.

Fermentation Phase

Place in a cool location away from direct sunlight. Ideal temperature is 65-72°F (18-22°C). A kitchen cabinet, pantry, or basement works well. Avoid warm spots near appliances or sunny windows.

Check daily starting on day 2. You should see bubbles rising and the brine becoming cloudy—this is the beneficial bacteria at work! This is a beautiful sign of successful fermentation.

Taste on day 3-4 to check progress. The flavor should be developing—earthy beets with a sharp horseradish bite. The brine may taste slightly tangy as lactic acid develops.

Continue fermenting for 5-7 days total, tasting every day after day 3. The ferment is ready when it reaches your preferred level of tanginess. Some people prefer a milder ferment at 5 days; others enjoy the deeper flavor at 7-10 days.

Finishing and Storage

Transfer to the refrigerator once fermented to your liking. The cold slows fermentation dramatically, preserving your creation.

Store in the original jar or transfer to smaller jars for easier use. The ferment will keep refrigerated for 2-3 months, though the flavor continues to develop slowly.

Serving Suggestions

Use as a condiment with roasted vegetables, grains, or proteins
Add a spoonful to soups for probiotic boost
Serve alongside cured meats or cheese boards
Mix into salad dressings for extra tang
Take a small spoonful as a digestive aid before meals

Troubleshooting

White film on surface (kahm yeast): This is harmless but undesirable. Skim it off and ensure vegetables stay submerged. It won't harm your ferment but can affect flavor.

Pink or orange discoloration: This is normal! Beet pigments can create beautiful colors. If it smells fine and tastes fine, it's safe.

Mushy texture: This usually means fermentation was too warm or too long. Next time, ferment at cooler temperatures (65-68°F / 18-20°C) and taste earlier.

No bubbles by day 3: Don't worry—fermentation is happening even without visible bubbles. Check the brine for cloudiness and taste for tanginess. If nothing has changed by day 5, your salt concentration may be off or the temperature too cold.