Beet Kvass Recipe

Step 1

Dice or slice, two organic beets (about two cups) leaving the skin on.  You want that bacteria from the skin, so don’t peel!  Place this in a sterile 4 cup jar. Add any optional additions. You can double this recipe and place it in a half-gallon jar ( like I usually do).  If adding kraut or pickle brine, add this now.

Step 2

Mix 3 cups water with 1 heaping tablespoon sea salt. Pour into the 4-cup jar, leaving an inch of headroom at the top. ( If you need more brine: The ratio is 1 heaping teaspoon of salt per cup of water. Mix first, then add.)  The salt will kill the harmful bacteria, but allow the healthy lactobacilli to flourish.

Step 3

Cover with a loose-fitting lid. Place in bowl or baking dish (to collect any drips) and then place in a cool dark place. Check every 3-4 days. If you added the brine, you should see some action within 5-7 days. If not,  it may take up to 2 weeks -you should notice some slight bubbling when you tap the jar. To get this even more bubbly and effervescent, tighten the lid, burping daily (or twice a day) for a few days.

Step 4

Refrigerate (either strain, or leave beets in- I leave mine in) or, for a tangier flavor, continue fermenting for 1-2 more weeks, burping often. It will continue to ferment in the fridge, but at a much slower rate, developing more depth of flavor. The sugar from the beets will continue to feed the healthy bacteria.

Step 5

If you notice any white foam on top of your kvass it is most likely kahm yeast and harmless. Skim it off with a spoon and toss.

Step 6

Store this in the fridge, strain into a cup, and drink a few ounces daily.