Beet Kvass

Name: Beet Kvass
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

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.

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.

Notes

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.

Why We Made This

We started Gathered Guides because fermentation shouldn't feel intimidating. Every recipe in this book was written so a complete beginner could follow along — and end up with something alive, tangy, and genuinely good for your gut.

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