1 cup beets washed and diced into cubes (about 2–4 beets)
2 tbsp raw honey (unpasteurized)
2 1/2 cups filtered, water to cover (chlorine free)
Sterilize a quart-sized jar, and fill it with the beet cubes.
Dissolve the honey in 1 cup of water, pour over the beets, and add more water to cover. Use an appropriate container for fermentation because it will carbonate as it ferments. (See notes.)
Allow to ferment somewhere cool and dark for 2-3 days. (A closet is perfect.)
Store in the fridge and consume within 1 month.
This won’t work with pasteurized commercial honey. Raw honey contains naturally occurring yeasts, which are needed for fermentation.
Make sure your fermentation container can handle the carbonation. Use a fido jars or a mason jar with an airlock or pickle-nipple lid (affiliate links.) You can also use a jar without a lid, just put a towel over top to keep bugs out.
After the 3 days of fermenting, you can either store the jar with beets in the fridge and strain it each time you want a glass of sweet beet kvass.
This is a lightly sparkling beverage. To increase the bubbles, strain the kvass into a plastic pop bottle or a swing-top bottles, and add 1 tsp of sugar. The leave the bottle out on the counter for 1-3 more days to carbonate. I recommend testing the carbonation by popping the lid once a day.
You can replace up to half the beets with apple, but using some beets is necessary because they provide sugar for the ferment (think of sugar beets).
You can also flavour the kvass by adding other flavours to the ferment. I like: cinnamon, mint or orange zest.
Keywords: healthy, probiotic, summer, spring, fall, soda pop, homemade, simple