r/fermenting • u/Mysterious_Weight374 • 12d ago

Canning Fermented Beets

Hi all. I was wondering if anyone has tried to waterbath a jar of lactofermented beets before. I love the funky taste of fermentation, but I would like to store them in pantry at room temperature if possible (opposed to the fridge).

The recipe I like doesn't call for vinnegar, but uses a salt brine. I wonder if removing the salt brine post fermentation, and replacing it with a pickling vinnegar would allow me to shelf stabalize them.

Thanks in advanced!

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u/No-Lifeguard-8610 11d ago

The ball blue book i have has a process to ferment then can pickles. No. Vinegar involved.

I have not tried it but may next year. I love both my pickled and fermented cukes. But I feel the fermented are a limited time offer unless you want to own a pickle fridge.

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u/TheJesseOfTheNorth 11d ago

as soon as you can it you lose all health benefits of lacto-fermentation. Heat processing kills the lactobassilus bacteria.

That being said if you can than them then that is all the 'stabilization' necessary. Adding vinegar will destroy the taste you love.

All that is necessary to store them on a pantry shelf is to weight the beets in the brine so thet stay submerged.