Rinse beets really well to remove any dirt.
Remove the stem and leaves from the beet root. I like to remove the long root tail if there is one.
Finely chop the beets or use the shredder attachment in the food processor.
Sprinkle salt and mix thoroughly. Do not throw out any of the brine that is made naturally. Pour that into the mason jar in the next step.
Pack into a large mouth quart size mason jar a little bit at a time. You want to push down on the beets so that juice is created. I use the tamper from my Clean Blender to help push down the beets in the jar. You want the beets to create a juice/brine. Continue adding beets until all of them have made it into the jar.
Push the beets down at the top so that the juice covers the beets. Lightly screw on the mason jar lid. You will need to unscrew it and let the air out everyday. I love these lids and use them for my ferments.
When you unscrew the lid to let the air out, push down on the ferment to keep it under the juice. If mold grows, just scoop out the top layer and make sure you remove all of the mold that is growing.
Allow to ferment for 7-10 days or longer if you want. You can taste it everyday until you reach your preferred fermentation taste! They will taste overly salty in the beginning but that goes away the longer it ferments. The warmer your house is, the shorter amount of time it will take and the colder it is, the longer.
Refrigerate once they have reached your preferred fermentation.