About Us

Rooted in Tradition. Made to Be Shared.

BEET&LAB started with something quite simple - a fascination with fermentation and real, honest food.

Growing up, I was always surrounded by fermented foods. At family meals there was almost always something fermented on the table, whether it was beetroot, sauerkraut or pickled cucumbers. It wasn't a trend or a health craze - it was simply part of everyday life.

Years later, I became curious enough to start fermenting myself. What began as a hobby quickly became a passion. I started making fermented foods and drinks for my family, and whenever friends came over, there was usually a jar waiting to be opened.

What I love most about fermentation is that it never feels completely predictable. You can follow the same recipe twice and still end up with something slightly different. Sometimes it's a revelation, sometimes it's... a learning experience. Thankfully, most of the time it's the first one. That's part of the magic.

For centuries, fermentation was simply how people preserved food. Across Europe, generations made beetroot kvass, sauerkraut, pickled cucumbers and countless other regional specialities using little more than vegetables, water, salt and time. Then, somewhere along the way, many of those traditions gave way to convenience foods and highly processed alternatives.

Thankfully, the world is beginning to rediscover fermentation. As people started sharing their own regional traditions, fermented foods from every corner of the world found new audiences. Kimchi, kombucha, kefir and many other fermented foods have become favourites far beyond the countries they came from.

That made me think...

Why shouldn't fermented beetroot have its moment too?

Why not introduce one of Eastern Europe's best-kept traditions to our local community?

That's how BEET&LAB was born.

Our journey begins with traditional fermented beetroot kvass - a raw, unpasteurised drink made using time-honoured methods and just a handful of simple ingredients. Honest, naturally fermented and made with care.

And this is only the beginning.

There are plenty more flavours, fermented products and traditional recipes I'd love to share in the future.

I hope you'll enjoy them as much as my family, friends and I have over the years.

Thanks for being part of the journey.

- Maciek