Lacto-Fermented Beet and Carrot Process, Round 1:

My first go-round, I used a large quart mason jar. I didn't consider how much produce I used and the toss factor if things went south (I tweaked this on round 2). I very thoroughly washed my jar, then rinsed it with a light layer of apple cider vinegar. This step isn’t required, but I've done it for years to rinse any dish soap residue and cleanse the surface to create a better field for the good bacteria we want to cultivate. My research said we're looking for a salt ratio of 2% to 5%, with the low end for short ferments and the higher salt content for longer ferments.

Step two is chopping your vegetables. With the quart jar, it was approximately 2 beets and 2 carrots. This is subjective, and unfortunately, I didn’t weigh my produce separately to give you an exact idea of what went into the jar. I would estimate it was about 670g. I learned from that note-taking mistake for round 2, have no fear! You could also write that on your jar with a piece of tape, but I would definitely collect that data in a journal of sorts for long-term record-keeping.

Next, weigh the produce + the water. With my quart jar on the scale, I tared my scale to zero, added my vegetables, and then poured filtered water over the produce to about ¾ up the jar. If you go too far, the weight will cause displacement and spill over.

I calculated a 3.5% salt ratio by multiplying the total weight by 0.035. This tells me how many grams of salt to add. Use canning or preserving salt, since it doesn't have anti-caking agents that can make ferments cloudy.

Now, where the first round went wrong: I used a Masontops glass weight and had mixed vegetables. Some of the smaller carrots floated around the weight and were exposed to oxygen instead of staying under the brine, so a slimy film grew! Because these are hard vegetables, I fermented them for about 3 weeks before checking, knowing it would take some time. This was a big mistake! That slimy film really had a chance to establish itself, and I didn’t get in the jar to correct the situation early enough. This round was a no-go; the whole jar got tossed right away. (Or rather, I put the contents in my compost pile, so at least something will get some nutrition out of the deal!)

Lacto-Fermented Beet and Carrot Process, Round 2:

On this attempt, I was a bit savvier. While I followed the jarring process the same way, I used a tall asparagus canning jar to prevent floaters from going around the weight, took better notes on my numbers, and placed the carrots on a bottom layer with the larger beet pieces above them. I also upped my salt content to the higher 5% to see what the end product would be like and help with the longer fermentation process.

All objectives were met, but one fail point yet again: there was a layer of questionable mold growing in a solid film across the top of the jar. This mold wasn’t a Kahm yeast many describe, as that looks like a thin, white to off-white film on the surface of fermenting foods—often cloudy, wrinkly, or slightly bubbly, like a matte skin or wet paper floating on top. This was a green and white fuzzy mold. It easily came off the top with no obvious residue. Sadly, though, I was getting mixed signals on if this was a mold I needed to be worried about safety-wise. I followed my senses, smelling the product. It smelled fine. Then I tasted a small beet. It had a faint mold taste to it, but it wasn’t too much. In the end, to be on the safe side, I did toss the jar. Luckily, it was only 602g (water content included), so it was less produce waste this round.

For Round 3:

Persistence will be key on this journey, as it often is when pursuing a traditional skills lifestyle. I was lamenting on this journey with our NLHG board and got a few helpful hints and words of encouragement from our community. This support helped me realize I can keep trucking through this process, evolving and learning as I go.

Beets are such an easy win in a beginner vegetable garden, so my motivation is high to triumph at this process. They are also great additions to a micro-homesteading lifestyle. Beginner skills like this can carry you incredibly far.

Lessons Learned:

• Write down your numbers to keep in a fermentation journal of sorts.  This will help you learn each round and evolve your learning process more effectively.
• Checking every 3 days is a good number just to keep an eye on your process.  You can also take some notes.
• Place your jar in a cooler spot, but not out of sight. You don’t want to forget about it as long as I did!
  

Conclusions:

Even with a few flops along the way, I believe lacto-fermentation is a skill any beginner can learn and feel confident doing. Honestly, these “failures” are part of the process. Fermentation isn’t just a recipe you follow; it’s a living science you get to understand over time. Every jar teaches you something: how temperature matters, how floaters behave, how salt levels affect the outcome, and how your own instincts grow stronger with each batch.

I share this journey in full transparency because traditional skills aren’t about perfection; they’re about practice. The more you repeat the process, the more natural it becomes, and eventually you’ll find your rhythm.

So if you’ve been curious about fermentation, let this be your nudge. Start small, take notes, check your jar often, and don’t be afraid to compost a batch if something goes off. The reward is worth it: a shelf full of nourishing, home-preserved food and the quiet confidence that you’re building a skill our ancestors relied on daily.