📝 About This Recipe
Rooted in centuries of Eastern European tradition, Beet Kvass is a potent, earthy, and deeply salty-sour probiotic tonic known as a 'blood purifier.' This sugar-free fermentation process transforms humble beets into a vibrant, sparkling liquid that tastes of the forest floor and sparkling brine. It is an exceptional way to introduce beneficial bacteria into your diet while enjoying a savory alternative to sugary beverages.
🥗 Ingredients
The Foundation
- 3 large Organic Red Beets (scrubbed clean but not peeled; about 1.5 lbs)
- 2 quarts Filtered Water (chlorine-free to ensure bacterial growth)
- 1.5 tablespoons Sea Salt (unrefined and non-iodized)
Flavor Infusions
- 2 inch piece Fresh Ginger (sliced into thin rounds)
- 2 pieces Garlic Cloves (smashed)
- 1 Dried Bay Leaf (for a subtle herbal backbone)
- 1/2 teaspoon Black Peppercorns (whole)
- 3 pieces Allspice Berries (optional, for traditional depth)
Fermentation Starters (Optional)
- 1/4 cup Sauerkraut Brine (raw/unpasteurized to jumpstart the process)
👨🍳 Instructions
-
1
Thoroughly wash a 2-quart wide-mouth glass jar with hot soapy water and rinse well. Ensure all equipment is pristine to prevent the growth of 'bad' bacteria.
-
2
Prepare the beets by scrubbing them with a vegetable brush under cold water. Do not peel them, as the skins contain the wild yeasts necessary for fermentation, but do trim the tops and tails.
-
3
Cut the beets into roughly 1-inch cubes. Avoid grating or slicing them too thinly, as this releases too much sugar too quickly, which can lead to alcohol production rather than lactic acid.
-
4
Place the cubed beets into the bottom of the glass jar, filling it about one-third to halfway up.
-
5
Add the smashed garlic, sliced ginger, bay leaf, peppercorns, and allspice berries to the jar.
-
6
In a separate pitcher, dissolve the sea salt into the filtered water. Stir until the water is clear and the salt is completely integrated.
-
7
Pour the salt water (brine) over the beets, leaving at least 1 to 2 inches of headspace at the top of the jar to allow for expansion and bubbling.
-
8
If using sauerkraut brine as a starter, pour it in now and give the mixture a very gentle stir with a non-metal spoon.
-
9
Seal the jar with a breathable lid, such as a cheesecloth secured with a rubber band, or a fermentation lid with an airlock.
-
10
Place the jar in a cool, dark spot on your kitchen counter, away from direct sunlight, for 5 to 7 days.
-
11
Check the jar daily. If using a solid lid, 'burp' it once a day to release built-up carbon dioxide. If a thin white film (Kahm yeast) forms on top, simply skim it off with a clean spoon; it is harmless.
-
12
Taste the liquid after 5 days. It should be a deep burgundy color, slightly fizzy, and have a pleasantly tangy, salty flavor. If you prefer it stronger, let it ferment for another 2 days.
-
13
Once the flavor is to your liking, strain the liquid through a fine-mesh sieve into clean glass bottles.
-
14
Store the finished Kvass in the refrigerator, where it will keep for up to 2 months. The flavor will continue to mellow and develop over time.
💡 Chef's Tips
Always use filtered water, as chlorine can kill the beneficial microbes needed for fermentation. Do not grate the beets; large cubes ensure a slow, steady ferment that results in a savory tonic rather than a beet wine. Organic beets are highly recommended to avoid pesticide residue that can interfere with the delicate microbial balance. If the mixture smells putrid rather than sour/tangy, discard it and start over; this usually means the salt ratio was too low or the environment was too warm. You can reuse the beet cubes for one more batch, though the second batch will be slightly lighter in color and flavor.
🍽️ Serving Suggestions
Drink 4 ounces straight in the morning as a refreshing, probiotic-rich tonic. Use it as a base for a cold summer Borscht by adding cucumber and dill. Mix a splash into a savory sparkling water with a squeeze of lime for a sugar-free mocktail. Use the liquid as a vibrant, tangy marinade for roasted meats or root vegetables. Stir a tablespoon into your favorite vinaigrette for an earthy, probiotic boost.