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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.