Farm Beet Kvass

Wash 500 g beetroot thoroughly, leaving the skins on if organic (this is where most of the natural lactic acid bacteria live). Cut into roughly 2–3 cm (1 in) cubes.

In a jug, dissolve 20 g sea salt in 1 L water (4 cups) to create a 2% salt solution.

Place the chopped beetroot into a sterilised 1.5 L jar. Pour over the brine until the beetroot is fully submerged. Weigh them down with a fermentation weight or a small, clean glass jar to keep everything below the liquid.

Close the lid or cover loosely and leave to ferment at room temperature (18–22°C / 64–72°F) for 1–2 weeks.

The mixture will bubble lightly. The beetroot should taste like pickled beetroot—soft, acidic, and pleasantly salty. The liquid will be acidic, earthy, and savoury.

Once the flavour is balanced and slightly sour, strain the liquid through a fine sieve into a jug — this is your beet kvass base.

Save the fermented beetroot to use in salads, sandwiches, or as a tangy side dish.

Pour 750 ml of the strained kvass into swing-top bottles, leaving at least 3 cm (1 in) of headspace.

Add 75 ml cloudy apple juice (5 tbsp) or 1 tbsp sugar (15 g) per bottle. This feeds the natural yeasts for carbonation.

Stir gently or tip the bottle to mix.

Seal and leave at room temperature (20–24°C / 68–75°F) for 2–3 days. ‘Burp’ the bottles once daily by briefly opening them to release pressure.

When gently fizzy, transfer to the fridge to slow fermentation.

Chill well before serving. Pour gently to retain the natural carbonation and admire the vibrant colour of the mixed beetroot blend.

Serve cold as a refreshing probiotic soda.

Mix with sparkling water, lemon juice, or fresh mint for a lighter spritz.

Use the leftover fermented beetroot as a tangy garnish or salad ingredient.

Less salty version: Use a 1.5% salt brine (15 g salt per litre).

Flavour infusions: Add orange peel, ginger, or herbs during the second ferment.

Shelf life: Keeps in the fridge for up to 3 weeks; flavour deepens over time.