How Fermented Beets Are Made

At Swiss Villa, we prioritize simple, natural preservation tactics that preserve as many nutrients as possible. That’s why we create our fermented beets using a simple lacto-fermentation method. While pickling vegetables in a hot brine can destroy some of the nutrients in vegetables, lacto-fermentation allows healthy bacteria to grow and nutrients to have their full potential. 

1. Lacto-fermentation stage 1: First we brine the fresh beets in a simple water and celtic sea salt brine, which allows any harmful bacteria to be killed off by the saltiness. 
2. Lacto-fermentation stage 2: The healthy bacteria survives the first stage and goes on to convert lactose and sugars in the veggies to create lactic acid, creating an acidic environment that safely preserves the vegetables. This is where all those wonderful probiotics are nourished and the health benefits truly start! 

3. Packaging and Selling: Then we jar our delicious fermented beets, label it, and sell it directly to you!

How to Use Fermented Beets

Many people love to snack on fermented beets as a salty, crunchy alternative to a pickle. Or try out our goat cheese as a savory pairing with the beets! Fermented beets are also excellent toppings in a walnut and feta cheese salad, a great component in savory charcuterie boards, or as a healthy pairing to eggs. The options for healthy deliciousness are endless! Just remember to keep this product refrigerated due to the live, healthy bacteria inside.