I have been eating plenty of shredded beet salad in the spring of 2024 and thought I would try pickling grated beets with ginger, garlic, radish, home-grown pequin peppers and onion. Previously I have made kimchi adjacent pickled sliced beets.
The beets with all their sugar were bubbling over the top of their pickle jar after 36 hours so I removed the small weight on top and placed them in the refrigerator. Hopefully the fermentation will make some lactic acid from the beet sugar without much mold forming.
Zen Nomad: Occasional Notes 