Beet Kvass
An Eastern European tonic — earthy, salty, and deeply nourishing. Beet kvass is more of a probiotic shot than a soda. It's traditionally drunk in small glasses as a digestive aid.
Time: 3-5 days · Yield: About 1 quart
Ingredients
- ●3 medium beets, peeled and cut into 1/2-inch cubes (do not grate — too much surface area ferments too fast)
- ●1 tablespoon fine sea salt
- ●1 quart filtered water
- ●Optional: 1 tablespoon whey (from yogurt straining) or juice from a previous ferment as a starter
Method
- Place the beet cubes in a clean quart jar.
- Dissolve the salt in the water and pour over the beets. Add whey or starter liquid if using.
- Cover with a cloth and rubber band.
- Ferment at room temperature for 3-5 days. The liquid will turn deep, dark red.
- Taste at day 3. It should be tangy, earthy, and slightly salty. When the flavor is right, strain out the beets and bottle the kvass. Refrigerate.
Note: Don't grate the beets — the extra surface area releases too much sugar too fast and can produce alcohol or an overly yeasty flavor. The leftover beet cubes can be used for a second, weaker batch. Just add fresh brine. Beet kvass is an acquired taste. Start with small amounts. Many people come to crave it.
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