Beetroot Bug (Fermented Soda Starter)
A vibrant, earthy twist on the classic ginger bug – this naturally fermented starter uses the natural sugars and wild yeasts on the skin of raw beetroot to create a probiotic-rich culture. Over five days of simple daily feeding, you’ll develop a live culture that can be used to carbonate freshly pressed juices or herbal teas into delicious, gut-friendly sodas.
Takes 5 days 5 minutes
Serves 12
Ingredients
Initial mix:
- 100 g fresh beetroot about 1 small beetroot or ¾ cup, finely chopped or grated
- 2 tsp brown sugar
- 200 ml water just under 1 cup
Daily feeding (for 5 days):
- 10 –15g finely chopped beetroot about 1 tbsp
- 1 tsp brown sugar
Instructions
Start the bug:
- In a 500ml–1 litre sterilised jar, combine 100g finely chopped beetroot, 2 tsp brown sugar, and 200ml filtered water. Stir well until the sugar dissolves. Cover with a loose-fitting lid or clean cloth, and label with the start date.
Feed daily for 5 days:
- Each day, add 10–15g finely chopped beetroot and 1 tsp brown sugar. Stir thoroughly — this keeps the beneficial bacteria and wild yeasts alive and active.
Burp the bug:
- Open the jar briefly once a day to release any built-up gas. This prevents too much pressure from forming inside the jar.
Ready to use:
- After about 5 days, your beetroot bug should smell yeasty and slightly sweet — similar to beer or sourdough. If it’s bubbly and active, it’s ready to use in homemade sodas.
Storage:
- Keep your finished bug in the fridge with a loose-fitting lid. Feed it once a week with 10g chopped beetroot or carrot and 1 tsp sugar to maintain it.
- To reactivate, bring it back to room temperature and resume daily feeding for 1–2 days before using again.