Tag: Fermented Beets

⚠️ SAFETY WARNING: Maintain a strict anaerobic environment by keeping all root vegetable solids submerged below the brine, as soil-borne pathogens require oxygen to multiply. A safe ferment must reach a pH of 4.0 or lower within the first few days; discard the batch immediately if it smells like acetone, rancid cheese, or develops fuzzy,…