Beetroot & Ginger Ferment
A Vibrant Spoonful of Living Goodness
This bright, tangy ferment is a celebration of vitality in its purest form. Earthy beetroot and warming ginger come together to create a beautifully balanced, nutrient-rich tonic for the gut. Naturally abundant in enzymes, prebiotics, probiotics, and antioxidants, it supports digestion, enhances immunity, and brings a gentle lift to your overall energy. The deep ruby colour reflects its richness in phytonutrients, while the lively, refreshing flavour adds a touch of fermented magic to any meal. More than just a condiment, this ferment is a simple, ancient way to nurture both body and mind—one vibrant spoonful at a time.
Ingredients - for 1 litre jar
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3 medium beetroots
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1–2 inch piece fresh ginger, peeled and thinly sliced
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1 tbsp sea salt (non-iodised)
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1 litre filtered water
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Optional twists:
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1 strip orange peel (adds warmth + holiday scent)
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3–4 cloves
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A few peppercorns
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Ginger
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Horseradish
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Sprigs of rosemary
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Any herbs/spices you like
Method
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Peel beets. Then, cut into shape desired: sliced, julienned, grated, cubed. Note: Do not cook beets as it kills off the bacteria necesary for fermentation.
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Use a digital scale to obtain the weight of your jar. Write this number down.
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Pack your beets, ginger and chosen flavourings into the jar, leaving 2 cms of headspace.
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Fill jar with un-chlorinated water, allowing water to filter down.
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Now weigh packed jar again. Write this number down.
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Subtract the empty jar weight from the total weight.
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Multiply this result by 0.025 (to achieve 2.5% salt brine)
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This is the grams of salt to use. Weigh out this many grams of salt and add to the jar.
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Close jar and shake for a minute to dissolve salt.
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Open jar, weigh contents down to keep submerged.
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Label, date and note brine concentration.
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Close lid. Store at room temp out of direct sunlight 7 - 14 days.
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Burp jar everyday!
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Enjoy
Tips & Tricks
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Important to weigh in this manner to achieve a 2.5% brine - optimal concentration for beets
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Use filtered water (or dechlorinated water) as chlorine may inhibit fermentation.
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Use non-iodised salt - also potential fermentation inhibitor.
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Do not cook any veg you hope to ferment. You will kill off the entire army of Mighty Microbes and instead of fermenting, you will create a slimy, smelly mess.
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Do use a weight to prevent oxidisation and discolouration. I use a well washed stone.
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Do burp the jar every day. Fermentation releases gas which in turn builds up pressure in your jar.
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You may see brown scum rise to the surface. This is normal and simply scoop off and discard.
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Naturally high in sugars, beetroot brine has the potential to become syrupy. Again, normal.
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Use the syrup for salad dressings
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Store in the fridge after fermentation is complete.
Nutty Seedy Bread
Ideas on how to consume
I love to add a spoonful to salads for colour and crunch.
I sometimes mix the brine with olive oil for a probiotic dressing.
Add to wraps, bowls or on the side of meals.
Sip a little of the beet brine as a mineral-rich tonic.
Incorporate into festive grazing boards for a colourful pop.
Meet the ingredients....
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Beetroot
Earthy, vibrant, and rich in antioxidants, beetroot is packed with folate, fibre, and naturally occurring nitrates that support circulation and steady energy. Its deep colour signals a wealth of phytonutrients that nourish the body from the inside out. -
Fresh Ginger
Warming, aromatic, and powerfully anti-inflammatory. Ginger supports digestion, soothes the gut, and helps strengthen the immune system. It brings a lively kick to the ferment while offering therapeutic digestive benefits. -
Sea Salt
A natural preservative that allows beneficial bacteria to thrive while keeping unwanted microbes at bay. It also enhances flavour and helps draw out the juices that form the brine. -
Orange Peel
A single strip adds a gentle citrus warmth and a subtle festive aroma. Its natural oils bring brightness while offering antioxidant benefits that complement the deeper flavours of the ferment. -
Cloves
These tiny, powerful buds infuse the mixture with cosy, warming spice. Rich in antioxidants and traditionally used for their antimicrobial properties, they lend both flavour and function.
Creating the Elixir
Fermentation is a beautiful, time-honoured way to unlock the full potential of humble ingredients. As beetroot and ginger gently ferment, their natural sugars transform into beneficial organic acids, while live cultures flourish and enrich the mixture with probiotics.
Across the ages and in all continents, fermenting was used to preserve the harvest and provide health boosting veggies throughout the winter and indeed, the year.
....the stars of the show
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Peppercorns
A few peppercorns introduce a mild, earthy heat that enhances circulation and awakens the senses. They also help balance the sweetness of beetroot with a gentle spice. -
Horseradish
Sharp, pungent, and invigorating. Horseradish brings a cleansing heat that supports respiratory health and stimulates digestion, adding depth and vibrancy to the blend. -
Rosemary Sprigs
Fragrant and herbaceous, rosemary offers antioxidant and antimicrobial qualities while adding an earthy, grounding aroma. Its woody notes harmonise beautifully with the spices and roots. -
Coriander Seeds
Light, citrusy, and subtly sweet, coriander seeds bring a gentle brightness to the ferment. Traditionally used to support digestion and ease bloating, they offer a soft, aromatic lift that complements both the warming spices and earthy roots.