Simple Beet Kvass
Salty and sour beet kvass is a sugar-free fermented beverage that is refreshing on a hot day. It tastes similar to Polish borscht. It is a great source of probiotics and can be used to culture other vegetables.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Beverages
- Method: Fermented
- Cuisine: Polish
- Diet: Low Calorie
Ingredients
Units
Scale
- 1 medium-sized beet or 2 small beets (see notes)
- 2 tsp salt (non-iodized)
- 3 cups filtered water (chlorine-free)
Instructions
- Since this is a longer ferment, start with a clean and sanitized quart-sized jar.Â
- Wash the beet. Leave the skin on, but remove any bad spots. You don’t want to contaminate your ferment with mold
- Dice the beet into cubes and add to the jar. Use a weight to keep the beets from floating.
- Dissolve the salt in the water, and pour over the beets.Â
- Top with a lid that can handle fermentation. A fido jar or pickle pipe are both reliable options. But you can also just cover the jar with a loose-fitting lid or a cloth.
- Leave the beets to ferment in a dark location for at least 1 week, or up to 1 month.
- When you’re ready to drink the kvass, strain it into a bottle and store it in the fridge. Consume within 1 month of bottling.
Notes
- Organic, farm-fresh beets don’t require a starter, however, you can use sauerkraut juice or a purchased starter to get the ferment going.
- I don’t recommend making kvass with older beets (ones that have been stored for a few months) as they tend to go moldy. No one wants moldy kvass!
- You can flavor the kvass before drinking by adding dried dill and garlic powder (for a borscht flavor). Brad enjoys adding a stick of celery and drinking it like vegetable juice!
- The leftover beets are perfect for a Ukrainian salat.
Find it online: https://www.fermentingforfoodies.com/salty-beet-kvass/