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
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.