Beet kvass is earthy, salty & tangy. It reminds me of my grandmother’s fermented beet borscht. It is traditional to Russia and the Ukraine and is the result of the process called lacto-fermentation. Many folks drink it as a digestif after a meal, as it aids in digestion. I like to drink it every morning first thing!
By / Photography By Enna Grazier | September 01, 2015

Ingredients

  • 3/4 pound beets
  • 1-2 teaspoons sea salt or kosher salt
  • Filtered, un-chlorinated water

Preparation

Scrub the beets well and trim the tops and tails. Leave the skins on.

Cut the beets into 1/2-inch cubes and place in a very clean jar. It is not necessary to cut precise shapes and sizes—you just want to give the beets enough surface area to ferment. Do not finely chop or grate the beets, however, as this can lead to very rapid fermentation and alcohol production.

Add the salt to the jar and cover the beets with filtered water. Cover the jar tightly. Let the jar stand at room temperature for a day or so. You may see bubbles inside the jar which is good!

Taste the kvass daily and when it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. You may drink it right away, but it's often best after a few days. As a fermented beverage, this kvass will last for quite some time, at least a month or longer.

Ingredients

  • 3/4 pound beets
  • 1-2 teaspoons sea salt or kosher salt
  • Filtered, un-chlorinated water
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