Place all ingredients in to a 2 litre jar. Add filtered water leaving 4-5 cm’s at least at the top of the jar.
Cover with muslin cloth and a rubber band or a jar that doesn’t seal too well and leave to ferment. I sometimes use a jar with a rubber seal, but remove the seal.
Check after 48 hours. If any remaining sweetness, leave for another 12-24 hrs, continuing to check for sweetness. It is ready when there is not detectable sweetness.
Once liquid is finished, you can use the remaining beetroot and ginger to do another ferment following the same process.