Wednesday, May 28, 2014

Fermented Beet Greens

Had some beet greens that I had to use.  4 bundles.  Cooked 1 for dinner - that left me with 3 to preserve.

So I decided to ferment them.

I cook the stems, so I decided to experiment with fermenting them as well.  It's the bright, happy jar to the left.

2 large bundles of beet greens, cut into large pieces
1 1/2 tablespoons salt
1 tablespoon red pepper flakes
1 teaspoon mustard seeds

more salt if needed to make brine

I was able to shove all the beets into one wide mouth quart size jar.

Waited 2 hours to see what the natural brine would do, then because it wasn't enough I made more brine with 1 tablespoon of salt to 1 quart of water.  Didn't use all of it, just covered them, leaving 1 inch of head space.  Folded a cabbage leaf and to use as a weight.  I found that I need something to hold things under the brine and the cabbage leaf works well.

Waited 10 more long days.  Could have started checking at 7, but I figure the stems might needed a bit longer.


  1. I thought I just posted a comment...did it come up? because I do not see it...

  2. goes again...This is awesome! This is just what I was looking for : a recipe for fermented beet greens and stems...How did yours turn out? and how many days did it take? Please inform me. Thanks

  3. I also saw a recipe for beet green kimchi! I’ll look at that next. Would like some judgementally comments to help guide flavorings. Just finished fermenting 2 jars of beet root, but maybe they could also go more than the 5 days it took for them to smell delicious?