Beet Kvass
Kvass has a stunning purple-pink jewel tone, and a deliciously tangy, salty & earthy taste. Plus, it’s super easy and affordable to brew in your kitchen!
Prep time: 10 min
Total time: 4 - 10 days
Yield: 4 servings
Special equipment: A large glass jar with lid or other covering.
Instructions
4 steps1
Rinse the beets and roughly chop them into cubes. It’s not necessary to peel them.
2
Place beets, salt and water into a large glass jar. Stir until the salt is dissolved.
3
Seal the jar and place in a room temperature location to ferment for 4-10 days. Open the jar once per day to release any built-up gas.
4
Check the taste after the initial 4 days. If it’s to your liking, strain the liquid and store in the refrigerator until you’re ready to enjoy.
Recipe Notes
Additional information:
- You can reuse the same beets to make more batches! Just leave some brine in the jar with the beets, add 1 teaspoon of salt, fill with water, and proceed as before. You can reuse the beets 2 or 3 times before they start losing flavor.
- To speed up the fermentation process, you can add 1 tablespoon of either whey or sauerkraut juice into the liquid!
