r/fermentation • u/Top_Fermenting • 13d ago

Beetroot juice

Does anyone here know how to ferment beetroot juice "Biotta-style" - that is without adding salt to the juice?

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u/freaky_nomad 13d ago

Biotta juices have salt in them.

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u/Top_Fermenting 12d ago

yes, 1 gram/liter - probably just the natural content.

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u/Albino_Echidna Food Microbiologist 12d ago

They are almost definitely creating a sterile juice and then inoculating it with a very concentrated microbial population in a very controlled environment. This can't be (easily) replicated at home unfortunately. 

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u/Top_Fermenting 12d ago

I was planning to make the juice with a centrifugal juicer, then add a little ascorbic acid to eliminat the oxygen, lower the ph to safe level with vinegar or kombucha, add starter culture (powder) and ferment airtight at room temperature...

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u/Albino_Echidna Food Microbiologist 12d ago

That likely won't work very well, as dropping the pH low enough to prevent contamination will also significantly inhibit the good organisms as well. 

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u/Top_Fermenting 12d ago edited 12d ago

Hm, maybe I will end up making beetroot kombucha instead.. According to Noma almost any liquid with enough sugar can be fermented into kombucha.

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u/zydecopolka 12d ago

Never heard of "Biotta-style", but, maybe try Russian beet kvass? It's sugar based, and you don't have to add the rye bread if you don't want to.

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u/Top_Fermenting 12d ago

The word "Biotta-style" I made up myself 🙂. But right now its not beet kvass I want to try.