How to Make Beet Kvass
INGREDIENTS
GET INGREDIENTS
EQUIPMENT
INSTRUCTIONS
Clean and trim the beets: Scrub the beets. Trim the tops and tails, but leave the skins on.
Dice the beets: Cut the beets into 1/2-inch cubes. It is not necessary to cut precise shapes and sizes; you just want to give the beets enough surface area to ferment. However, avoid finely chopping or grating the beets, which can lead to very rapid fermentation and alcohol production.
Place the beets in the jar: Place the beets in a very clean jar.
Add salt: Add salt to the jar. If you wish, you can also add flavorings like ginger, lemon, orange, or spices.
Add water: Cover the beets with water, leaving at least 1-inch of headspace at the top of the jar.
Cover the jar: Cover the jar tightly.
Let it ferment: Let the jar stand at room temperature. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily: Open the jar once a day to taste the liquid and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off.
Strain and refrigerate: When it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. You may drink it right away, but it's often best after a few days. As a fermented beverage, this kvass will last for quite some time, at least a month or longer.
- 12 ounces beets (approximately)
- 1 to 2 teaspoons sea salt or kosher salt (see Recipe Notes)
- Optional flavorings: ginger, lemon, orange, spices
GET INGREDIENTS
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EQUIPMENT
- Cutting board and knife
- Clean 1-quart jar with canning lid or plastic lid
- Bowl or plate to place under jar during fermentation
- Strainer
INSTRUCTIONS
Clean and trim the beets: Scrub the beets. Trim the tops and tails, but leave the skins on.
Dice the beets: Cut the beets into 1/2-inch cubes. It is not necessary to cut precise shapes and sizes; you just want to give the beets enough surface area to ferment. However, avoid finely chopping or grating the beets, which can lead to very rapid fermentation and alcohol production.
Place the beets in the jar: Place the beets in a very clean jar.
Add salt: Add salt to the jar. If you wish, you can also add flavorings like ginger, lemon, orange, or spices.
Add water: Cover the beets with water, leaving at least 1-inch of headspace at the top of the jar.
Cover the jar: Cover the jar tightly.
Let it ferment: Let the jar stand at room temperature. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily: Open the jar once a day to taste the liquid and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off.
Strain and refrigerate: When it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. You may drink it right away, but it's often best after a few days. As a fermented beverage, this kvass will last for quite some time, at least a month or longer.
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