Recipe Club & Whole Health Tribe Annual Memberships
2025-12-23 23:59:59
Christmas offer ends in:
Farm Beet Kvass
This beautiful probiotic drink celebrates the bounty of the farm – using a mix of candy, yellow, and traditional red beetroot to create a stunning elixir. Naturally fermented using lactic acid bacteria, it begins with a savoury, earthy brine and is transformed through a second fermentation with apple juice or sugar into a gently fizzy, refreshing beetroot soda.
Takes 10 daysdays30 minutesminutes
Serves 6
Ingredients
For the primary (lacto) fermentation:
500gmixed beetrootcandy, yellow, and red
1Lfiltered water4 cups
20gsea salt4 tsp — 2% salt solution
For the secondary (carbonation) fermentation:
Strained beet kvassfrom above
75mlcloudy apple juice5 tbsp or 1 tbsp sugar (15 g) per 750 ml kvass
Instructions
Prepare the beetroot:
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.
Make the brine:
In a jug, dissolve 20 g sea salt in 1 L water (4 cups) to create a 2% salt solution.
Ferment the beetroot (primary ferment):
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.
Strain and reserve:
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.
Start the secondary fermentation (for fizz):
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.
Carbonate:
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.
Serve:
Chill well before serving. Pour gently to retain the natural carbonation and admire the vibrant colour of the mixed beetroot blend.
To Serve
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.
Tips & Variations
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.
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
Love these variations ! We usually do a savory beet kavas with garlic and my daughter loves it. Excited to try these new flavors