Beet Kvass
A healthy recipe for Beet Kvass.
- Prep Time: :15
- Cook Time: 7 days
- Total Time: 7 days 15 Min
- Yield: 4 1x
- Category: Beverage
- Method: Fermented
Ingredients
Scale
- 4 cups water
- 2 tablespoons starter culture see note
- 1 teaspoon finely ground real salt
- 3 large beets cubed
Instructions
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Whisk the starter culture and sea salt into your water to make the brine.
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Place the beets into a quart-sized mason jar, and then pour the brine over the vegetables.
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Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment 1 week, or until it tastes pleasantly sour.
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Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month.
Notes
Using a Starter Culture
Unlike many fermented vegetable dishes, beet kvass really benefits from a starter culture. That’s because it ferments for a relatively short period of time. So a starter helps kickstart the process. It also reduces the need for salt, meaning a tastier and more palatable brew.
Find it online: https://goingmywayz.com/beet-kvass/