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Beet Kvass ~ Orange Spiced

5/31/2014

5 Comments

 
Ingredients:
6-8 medium beets (with tops removed for one week) 
3" stick of cinnamon
1" cube of ginger, thinly sliced

4 whole cloves
1 tsp. allspice berries
1 tsp. brown mustard seeds
1 tsp. peppercorns
1 tsp. cardamom seeds
zest of one orange (peel with vegetable peeler)
juice of one orange
Jar: 3 Liter (halve recipe for 1.5 liter Jar or double for 5 Liter Jar)
Brine: 2% Brine: 40 grams Himalayan Pink Salt in 2 Liters water 72º-78ºF (a little warmer than most)
Ferment: 7-9 days
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Preparation:
1.  To the Jar, add all ingredients except the beets.
2.  Prepare the beets by cutting off the tops and root tip, and scrubbing with vegetable brush to remove all traces of dirt.  If beets have been in storage for some time, it is perfectly fine to peel them, but it isn't necessary.
3.  Cut beets into cubes that are between about 1" at the thickest part, or 1 1/2" at the thickest part.  Beets that are cut too small ferment too quickly, and whole beets that are too large ferment too slowly.
4.  Add beets to the Jar, which should fill the Jar at least half way.  
5.  Add the brine to fill the Jar, to just below the neck.
6.  Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
7.  Leave at 72º-78ºF for 7-9 days.
8.  Move to the refrigerator and when ready to use, pour the kvass off of the beets into a 2 Liter Jar for use and storage.
Notes: You can adjust the size of the Jar if necessary; the ratio of the beets to brine is most important, and the amount of spices are less important.   When the ferment is finished, if you used red beets, the kvass will have a deep red color.
5 Comments
MAria Robinson
1/15/2016 11:48:09 pm

Please tell me what happens with the beets?

Reply
Sally link
1/16/2016 03:47:19 am

Hi Maria,

Some people eat the beets, others feed them to their animals, and others put them on the compost pile. I really don't like to eat them; I believe that the nutrition and value is sucked almost entirely into the kvass and that they are "spent" and don't have much to offer. Plus they are very, very sour.

Reply
Construction Cleaning Lenexa link
7/16/2022 07:44:54 am

Appreciate you blogging thhis

Reply
Laura
10/31/2022 11:39:18 am

is it okay to let this ferment go for 30 days or longer than the 7-9 days.

Reply
Karen link
10/31/2022 11:42:43 am

I do! In the properly sealing Probiotic Jar, I leave mine on the floor of my hall for months, just making sure the airlock doesn't dry out. I just refrigerate them after I open them. They keep for years at room temperature! :) (It's all about the seal!)

Reply



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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us