This recipe is from Lisa Herndon of Lisa's Counter Culture, Palo Alto, CA. Used by permission. Thank you, Lisa!
Ingredients: Organic Beets (peeled and chopped into 2 to 3 inch cubes)
Brine: (2% brine [20 grams per liter of filtered water])
Optional: Ginger (peeled and sliced into 1" pieces)
1/8 teaspoon or less cayenne (optional, added after primary fermentation)
Fresh beets should be large and detached from greens for at least a week to concentrate the sugars.
Try to choose beets that are at least the size of your fist.
Make sure the beets are not cut too small, or they will ferment too quickly.
Vary the color and flavor of the final kvass by choosing different varieties of beets. Golden beets result in a beautiful orange tonic, Chioggia or striped pink/white results in a light pink tonic, and the traditional purple beets results in a deep wine colored tonic. The chiogga and the golden beets are milder in flavor or less "beety". They're all delicious!
The key is to fill the jar half way with beets, not less.
Secondary Fermentation (for fizz and depth)
Strain the beets and/or ginger and add the juice to a flip-top glass bottle. (Caution: Placing any fermenting food or liquid into a pressure building bottle has the potential to break the bottle if the conditions are just right and the glass is weak. Therefore, it may be advisable to burp the jar to prevent excessive pressure buildup.)
Optional: Add less than 1/8 teaspoon cayenne or another flavor listed below, seal and let it ferment for several more days at room temperature ~ even weeks. If it tastes good, then go ahead and move it to the fridge ~ it gets better over time. It will become richer, deeper in flavor, and perhaps fizzier. Some of my best kvass is several months old! I prefer to drink it cold.
More Flavors: Try adding other herbs such as rosemary, turmeric, or even lavender during the second fermentation. Feel free to experiment!
Beet kvass is known for several health enhancing properties. Anything a beetroot can do, beet kvass does better! We keep this tonic on hand and enjoy a glass of it every day.
Here you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!
Beets, (Grated) with Clove, Cinnamon & Allspice
Carrots (Grated) with Chocolate Mint
Carrots & Beets with Rosemary & Thyme
Carrot Sticks (Herbed or Plain)
Carrot (Grated) with Chocolate
Carrots, Leeks, Ginger & Dill
Dill Pickles (Traditional)
Garden Medley Kvass
Ginger, Shaved & Pickled
Ginger, Beet & Kale Kvass
Ginger Bug (Starter)
Salsa ~ Chunky Tomato
Tonic ~ Cold, Sinus & Flu
The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.