This beet kvass recipe will quickly become a favorite among beet lovers! It’s simple to make and even easier to enjoy! After making a batch, it can refrigerated where it will keep for months.
Beets are a wonderful food, being high in anti-oxidants and vitamins. Because of their natural sugar content, they ferment beautifully.
This liquid isn’t something you’ll drink in the place of water or as a sweet pleasure drink. It has a rather distinct flavor, somewhat earthy and yet mildly sweet. And I’m willing to wager it’s unlike anything you’ve ever tasted before!
In the beginning, take it as a tonic, sipping down half a glass each morning before breakfast. See if you don’t grow to love it over time!
THE BEETS YOU USE
When you choose your vegetables, they should be firm and fresh. Ideally, you would grow them yourself or purchase naturally grown beet varieties at your local farmer’s market.
Should you have surplus in the root cellar that needs to be used up, go ahead and employ the crisp ones in the making of this recipe!
HOMEMADE BEET KVASS RECIPE
In order to make this recipe you’ll need:
- a cutting board
- sharp knife, beets,
- preferred size of jar with a sealing lid
- non-chlorinated water
- beets to fill your jar
Directions: wash the beets well. If using home-grown vegetables, leave the peel on. It will only benefit your ferment! When using store-bought beets, remove the peels.
Dice beets into pieces that fit into your jar’s mouth. Pack pieces into the jar until filled to the shoulder.
Add non-chlorinated water until pieces are covered.
Cut a wide, round slice of beet root to approximately 1/4 inch thickness and lay it flat on top of diced beets.
Work it into the jar, tucking its edges under the shoulder. Top the jar with water to ensure the horizontal piece is fully covered.
Seal with a lid and store the jar in a warm, dark place. Break the seal every day.
By day 4 or so, bubbles should be evident in jar and a bit of pink-ish foam will appear on the top. Be particularly certain to break the seal daily when this happens!
The built up pressure from the beet’s fermentation is capable of exploding jars! And no one wants to deal with the pink-staining properties of the beet.
Let it fermented anywhere from 7-21 days. Check the flavor every other day once fermentation begins. When happy with the results, refrigerate and take 1/2 C every day. Stick with it for a week and see if you don’t grow to love it as a natural tonic!
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