Wash and peel raw beets. Use kitchen gloves and safeguard counters as beets easily stain surfaces.
Finely shred beets into a bowl.
Thinly slice the shallots and add to beets.
Chop tarragon and add to shallots and beets.
Add balsamic vinegar and salted water to the bowl of beets, tarragon, and shallots. Mix well. Pour into a large mouth mason jar.
Wrap pickle pipe with cling wrap to avoid staining the wood and press pickle pipe into the beet mixture to compress. Place glass pebble/ weights onto beets. Place silicone top onto the jar and screw on the mason jar lid.
Place jar in a dark cool place for 1-2 weeks. The ideal fermentation temperature is 21-24˚C or 70-75˚F.
When time is up, remove the silicon lid and weight and cover with a standard lid and store in the fridge. The fermented beets should keep for about 2 - 3 months in the fridge.