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Beet Kvass

Beet Kvass

Course Drinks

Ingredients
  

  • 3 medium organic beets peeled and chopped up coarsely (not too small)
  • 3 cm Ginger
  • 2-4 tsp Sea Salt
  • Filtered water
  • large glass jar

Instructions
 

  • Place beets in a bowl and sprinkle with the salt. Stir to combine and then put this mixture into a two litre glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 – 5 days until it tastes tart and to your liking, and then transfer the jar to your refrigerator.
  • The focus of this ferment is actually the liquid, and I recommend drinking between 30 mls (a shot glass) and 125 mls (1/2 cup / 4oz) per day.
  • When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another two days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant for the second batch.

Notes

It is important for fermentation that the liquid is always completely covering the food. Any food above the liquid line will attract mold. 
I actually never do a second ferment. I prefer to eat the pickled beets and ginger and start a fresh batch. 
You can make soup out of the beet pieces as well, but heating fermented foods kills the bacteria