Wash and peel the beets. Cut away the tough portion near the stem.
Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Thinner pieces make for more tender (but still crisp!) finished fermented beets. Large chunks may remain more tough.
In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Add optional pinch of peppercorns or chili flakes.
Next, pack the chopped beets into the container until halfway full - minimizing empty air space as you go.
Add another small handful of dill and clove of garlic.
Continue adding the chopped beets until the container is full.
On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the beets! Allow to cool to room temperature/lukewarm as needed.
Pour the brine into the ferment vessel or jar until the beets are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.
Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar.
Allow the beets to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.
If you are using a Kraut Source lid, watch the air-lock water "moat" in the lid to ensure it doesn't dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.
When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented vegetables in the refrigerator.
Use within several months, or possibly up to a year! As long as they aren't moldy or obviously putrid, they're still good!