📝 About This Recipe
While the liquid 'Kvass' is a legendary Slavic blood tonic, the salt-cured beet chunks remaining after fermentation are a culinary treasure in their own right. These vibrant, deep-purple jewels possess a unique 'fizzy' crunch and a complex profile that balances earthy sweetness with a sharp, lactic tang. This recipe elevates the humble beet into a versatile probiotic powerhouse that adds a sophisticated zing to any modern pantry.
🥗 Ingredients
The Foundation
- 1.5 lbs Organic Red Beets (scrubbed clean, skin left on for better microbial activity)
- 4 cups Filtered Water (chlorine-free to ensure healthy bacteria growth)
- 1.5 tablespoons Sea Salt (non-iodized, such as Celtic or Himalayan)
Aromatics and Flavor Enhancers
- 2 inch piece Fresh Ginger (sliced into thin coins)
- 3 pieces Garlic Cloves (smashed)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (dried or fresh)
- 2 pieces Whole Cloves (for a subtle warming depth)
Optional Fermentation Starter
- 1/4 cup Sauerkraut Juice or Whey (optional, to accelerate the fermentation process)
👨🍳 Instructions
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1
Thoroughly wash your 2-quart wide-mouth glass jar and all utensils with hot, soapy water and rinse well. Cleanliness is key to successful lacto-fermentation.
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2
Prepare the beets by scrubbing them vigorously under cold water. Do not peel them, as the skins contain the wild yeasts and bacteria needed for fermentation; simply trim the ends and any hairy roots.
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3
Cut the beets into 1-inch cubes. Avoid grating or slicing them too thinly, as this will release too much sugar too quickly, potentially leading to alcohol fermentation rather than lactic acid fermentation.
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4
In a separate pitcher, combine the filtered water and sea salt. Stir until the salt is completely dissolved to create your brine.
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5
Place the smashed garlic, ginger coins, peppercorns, cloves, and bay leaves at the bottom of the clean jar.
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6
Pack the beet cubes into the jar on top of the aromatics, leaving at least 2-3 inches of headspace at the top of the jar.
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7
If using a starter like whey or sauerkraut juice, pour it over the beets now.
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8
Pour the salt brine over the beets until they are completely submerged. The beets must stay under the liquid to prevent mold; use a glass fermentation weight if necessary.
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9
Seal the jar with a breathable lid (like a cloth with a rubber band) or a fermentation airlock. If using a solid lid, you must 'burp' the jar daily to release carbon dioxide.
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10
Place the jar in a cool, dark spot in your kitchen (65-75°F) for 7 to 10 days. Check daily for any white 'kahm' yeast on the surface, which can be skimmed off.
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11
Taste a beet cube on day 7. It should be salty, tangy, and slightly softened but still retain a firm snap. If you want more tang, let it sit for another 3 days.
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12
Once the flavor is to your liking, strain the liquid (save this for drinking!) and transfer the solid beet cubes to a smaller airtight glass jar.
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13
Cover the solids with just enough of the fermentation liquid to keep them moist and store in the refrigerator.
💡 Chef's Tips
Use only organic beets to avoid pesticides that can inhibit the growth of beneficial bacteria. Never use tap water; the chlorine is designed to kill the very bacteria you are trying to cultivate. If the brine becomes thick or syrupy (ropy), the temperature was likely too high; it's still safe but the texture may be unappealing. Save the brine! It is the actual 'Kvass' and is an incredible probiotic drink or base for vinaigrettes. Always use a clean fork when removing beets from the jar to prevent introducing bad bacteria.
🍽️ Serving Suggestions
Dice the fermented beets and toss them into a kale salad with goat cheese and walnuts. Use them as a vibrant, tangy topping for avocado toast or hummus plates. Blend the solids into a 'probiotic borscht' or a cold summer beet soup. Serve alongside roasted meats or fatty fish like salmon to cut through the richness with their acidity. Finely mince and use as a 'relish' on top of grilled sausages or veggie burgers.