Beet Kvass
Preserved cooking illustration

Beet Kvass

Beet Kvass

Beet Kvass

(Yield : 2 quarts)

INGREDIENTS

2-4 beets, depending on size 4 tsp sea salt OR 1 tsp sea salt plus 2 tbsp whey or sauerkraut juice

2 quarts filtered water

Scrub beets and remove tops and tails. Chop beets into ~1 inch pieces and place in a half-gallon jar. Add salt and, if using, whey or sauerkraut juice. Fill jar with water, leaving 1 inch of headspace. If beets are floating, use a fermentation weight to keep them submerged. Cover the jar with an airlock lid or a muslin cloth secured with a rubber band. Culture at room temperature for 2-8 days or until desired flavor is achieved. You should see bubbles forming in the kvass during this time. Taste kvass starting at day two until desired flavor is achieved.

Once the kvass has fermented to your liking, you have two options. Option 1: Put a tight lid on the jar and move to the refrigerator. The kvass flavor will continue to develop in the fridge. Strain and enjoy! Option 2: Strain kvass into glass bottles designed to withstand pressure. Close bottles and let them sit at room temperature for 1-2 days to build up carbonation, then refrigerate.

NOTES

Try flavoring your kvass with lemon or orange peel or spices such as ginger, cardamom or cloves.

Kvass tastes so nice, why not ferment it twice! Save the beets from your strained kvass, add water and 1 tsp sea salt to the beets, and culture at room temperature as in the original recipe. This makes a second, slightly weaker batch of beet kvass.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.