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 days 30 minutes
Serves 6
Ingredients
For the primary (lacto) fermentation:
- 500 g mixed beetroot candy, yellow, and red
- 1 L filtered water 4 cups
- 20 g sea salt 4 tsp — 2% salt solution
For the secondary (carbonation) fermentation:
- Strained beet kvass from above
- 75 ml cloudy apple juice 5 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.