How to Make Beet Kvass in a Mason Jar
Easy recipe for traditionally fermented beet kvass, in nothing more than a mason jar!
Servings: 1 quart or litre
Equipment
- 1 large glass jar half gallon or 2 litre
- 1 cotton straining cloth
- 1 lid or cloth cover
- wooden Cutting board
- sharp kitchen knife
Ingredients
- 6-7 large beets to fill jar
- 1 teaspoon sea salt
Instructions
- Scrub beets clean at the kitchen sink to remove all dirt.
- Cut off tail and green top.
- Slice beet in chunks 1/2-1 inch wide.
- Stuff sliced beets into jar and fill to the shoulder.
- Sprinkle in 1 teaspoon of sea salt.
- Add water to the jar until beets are covered by 1/2 inch.
- Cover the mouth of your jar with a loose fitting lid or cloth cover fastened down with a rubber band.
- Set jar in a baking dish and leave it ferment at the back of your kitchen counter.
- Check for foam on the surface of your ferment after 3-4 days. Remove with a spoon if you have problems with mold in your home.
- Leave the beets and water to ferment for 21-30 days, or until you are happy with the 'zing.'
- Strain out beets and pour beet kvass into a glass bottle.
- Store in fridge 5-6 months.
- Take 1/2 cup every morning on an empty stomach, or between meals.
