The recipe for soaked beet pulp is simple, if inexact: Add water and wait. Exactly how much water depends on the type of beet pulp—shredded or pellets—and how soupy you’d like to make the finished product. One part beet pulp to one part water makes a good starting point, however.
How long to wait will also vary. Hot water expands beet pulp more quickly than cooler water, but plan on at least 15 minutes for expansion. Feed beet pulp immediately and—in most cases— no later than 12 hours after it is soaked or fermentation will have begun. In hot, humid climates, the fermentation starts much sooner, even within two hours, and soaked beet pulp will quickly spoil. Feed beet pulp immediately when the weather is hot and muggy.