• 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 + cinnamon

  Bright & floral: star anise + lemon peel

  Savory herbal: mustard seeds + dill + coriander

  Serving ideas: Add to salads, grain bowls, sandwiches, or serve as a tangy side to roasted meats.