You can drink this Beet Kvass straight-up as your daily health tonic or use it for cooking as a replacement for vinegar. It can also work as a great option for soups and salad dressings.
- 12 ounces of beets, cut into cubes
- 1 to 2 teaspoons of sea salt
- Optional flavorings: lemon, ginger, orange, and spices
- Scrub the beetroots and trim their nails and tops. But leave the skin intact.
- Cut the beets into cubes of 1/2-inch sizes. You do not have to cut them into precise sizes or shapes. Just give them enough surface area so that they can ferment faster. However, do not chop or grate the beets finely as it may cause them to ferment very rapidly resulting in alcohol production.
- Place the cubed beets in a clean jar.
- Add salt and flavorings such as ginger, orange, lemon, or spices.
- Add water just enough to cover the beets leaving a headspace of at least 1-inch at the top of the jar.
- Then, cover the jar tightly and let it stand at room temperature. You will see bubbles appearing inside the jar and the brine seeping out of the lid. Then, place a plate or bowl under the jar to catch the overflow, if any.
- Open the jar once daily to let some gas produced during fermentation to escape. Taste the liquid to check if the fermentation is adequate. If any scum or mold has formed at the top, skim it off.
- When you feel the taste is strong enough for your preferences, strain out the beet and transfer the liquid kvass to a container.
- You can drink it right away or store it in the refrigerator. It stays good for at least a month.
To make another batch of beet kvass, leave a small amount of brine and beets in the jar. Add a teaspoon of salt and fill with water. Follow the same process discussed earlier in the recipe until it has fermented well. You can make the next batch in a similar way until the taste of beet kvass seems too weak
- Category: Fermented drink
- Method: Fermentation
- Cuisine: Russian