Fermented Beet Soup
Cafe Provencal

tracy2016 Season


  • 2 pounds red beets, washed, peeled and cut into 1/4″ slices
  • 1 pound Turnip, washed peeled and cut into 1/4″ slices
  • 4 cloves garlic, stem end removed, washed and smashed
  • .5 pound spicy radishes, washed, peeled and cut into 1/4″ slices


  • 2000 mL spring water
  • 40 g sea salt (no additives like yellow prussiate of soda)


Place vegetables in a clean fermenting crock.  Place stone weights over vegetables to keep submerged.  Pour brine over the vegetables until about 1 inch over the stone weight.  Place the lid on the crock and add water to the trough to form an air-lock.  Allow to ferment at room temperature for about 5-10 days.

The more time, the more sour.

Remove vegetables and strain the brine. Reserve both.

Puree the vegetables in a Heavy-duty blender adding enough of the brine to reach desired consistency
Heat until just warmed to preserve all the beneficial bacteria, or enjoy raw for maximum nutritional value.

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