Beet kvass is a nourishing tonic that has a sweet and salty tang that is indescribably delicious. My favorite part is the pink ’stache left behind from sipping kvass. It is fermented, not by adding a starter, but rather by the yeast and bacteria naturally present on the beets. It can also be started using whey (see page 11). While some recommend using an airlock with kvass, I’ve found the flavor to be tastier when fermented with a cloth cover. It may grow a layer of fuzzy mold on top – if your immune system is strong, simply spoon it off before consuming or bottling. For those with weaker immune systems, moldy brews should NOT be consumed.
Kombucha Mamma Sez…
“‘Use extra Kvass in soups or salad dressings for flavor and a liver/blood cleansing kick!”
Supplies
- 3lbs of beets – cut into ½ inch cubes
- 2 teaspoons Himalayan pink salt
- Water to cover
- 1 gallon jar
- Cloth cover & rubber band or lid
Recipe
This will make 1 gallon of kvass.
If you just want to try it out, quarter the recipe and make in a quart jar.
- Place beet cubes into a 1-gallon jar or fermentation crock.
- Cover with water until the crock is nearly full. Leave one inch of headspace and completely submerge the beets.
- Add salt & whey (optional).
- Cover with cloth cover or lid.
- Allow the kvass to ferment at room temperature for at least one week before straining and serving.
- Skim off any visible mold.
- Decant into bottles, chill and enjoy!
- Leftover beets may be used in salads or side dishes. Some folks may also like to get another round of kvass out of them before discarding.
