Fermented Beets & Apples: A Sweet & Tangy Probiotic Treat
There’s something magical about fermentation — the way it transforms simple ingredients into vibrant, flavorful, nutrient-packed foods. This ferment brings together earthy beets and crisp apples in a brine that balances sweet, tangy, and savory all in one bite. The trick is slicing the beets very thin and the apples a little thicker, so they ferment at about the same pace. In just 5–7 days you’ll have a jar of jewel-toned pickles that are as beautiful as they are delicious.
Why Ferment Beets and Apples Together?
Beets are naturally rich, earthy, and full of minerals, while apples bring brightness and natural sugars that help kickstart fermentation. Together, they create a balanced ferment that’s crisp, lightly sweet, and tangy without being overpowering. Plus, the brine takes on a gorgeous pink hue that makes this ferment irresistible to look at.
Health Benefits
Fermented Beets
Gut health: Fermentation enhances probiotics, which support digestion and overall gut balance.
Nutrient boost: Beets are naturally high in folate, potassium, manganese, and vitamin C.
Circulation support: Beets contain dietary nitrates that may help improve blood flow and lower blood pressure.
Liver support: Betalains in beets are studied for antioxidant and detoxifying effects.
Fermented Apples
Digestive aid: Apples are high in soluble fiber (pectin), which works alongside probiotics to promote healthy digestion.
Crisp support: When skins are left on untreated apples, tannins in the peel help keep apples firm during fermentation.
Vitamin content: Apples bring in vitamin C and a variety of antioxidants that hold up well in fermentation.
Blood sugar balance: The natural sweetness of apples ferments into beneficial acids, which may help with glycemic control.
Together, this ferment gives you a flavorful probiotic side dish that’s both functional and fun to eat.
Flavor Add-Ins
One of the joys of fermentation is experimenting with spices and aromatics. Here are some combinations to try:
Warming spice blend: fresh ginger, cardamom pods, and cinnamon stick
Bright & floral: star anise with a strip of lemon peel
Savory herbal: mustard seed, dill, and coriander
Mix and match to suit your taste or keep it simple with just beets and apples.
Fermented Beets & Apples
Equipment
Ingredients
- 2-3 medium beets, peeled and sliced very thin
- 1-2 medium apples (untreated), cored and sliced into ½-inch thick wedges or chunks, skins left on
Brine Formula (2%)
Optional Additions (choose 1–3, or mix and match):
- 2-3 slices fresh ginger
- 1-2 cardamom pods, lightly crushed
- 1-2 tsp mustard seeds
- 1 whole star anise
- 1/2-1 cinnamon stick
- A few whole cloves
- 1/2 tsp coriander seeds
- Sprig of fresh thyme, rosemary, or dill
Instructions
- Prepare produce: Peel and thinly slice beets. Core apples and cut into thicker wedges or chunks (skins on if untreated).Pack the jar: Layer beets and apples in a clean fermenting jar. Add any optional spices or herbs.Add brine: Mix a 2% brine (20 g salt per 1 liter water, or 1 tsp fine sea salt per 1 cup water). Pour over until produce is fully submerged, leaving at least 1 inch headspace. Weigh down with a fermentation weight.Tip: If using a wide-mouth jar, tuck a clean cabbage leaf on top before adding the weight. This helps keep small apple slices or beet slivers from floating up around the edges.Ferment: Cover loosely with a lid or airlock. Leave at room temperature 5–7 days, tasting after day 5.The apples will soften more quickly than the beets, so don’t push much longer than a week.Beets should stay crisp-tender, and the liquid will turn a vibrant pink.Store: Once you like the flavor, transfer to the refrigerator. Keeps several weeks.
Notes & Tips
- Balance: Thin beets + thicker apple slices help both ferment evenly.Apple skins: If using organic, untreated apples (no wax or sprays), leave the peels on. The skins contain tannins that naturally help keep the apples crisp during fermentation.Flavor direction:Warming spice: ginger + cardamom + cinnamonBright & floral: star anise + lemon peelSavory herbal: mustard seeds + dill + corianderServing ideas: Add to salads, grain bowls, sandwiches, or serve as a tangy side to roasted meats.