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.
11/18/2014 11:05:16 pm
My beet kvass is fermenting, it has been 5 days, looks great so far. What do I do with the beets after straining the liquid off?
Probiotic Jar (Karen)
1/30/2015 10:04:52 pm
After the kvass is finished and I'm ready to consume it, I either add the beets to the compost pile (after kvass is made the beets are well spent) or you can eat them raw or steam them. They are very very sour, and some people really enjoy them that way.
12/28/2016 04:06:26 am
I am really confused by this comment actually, everywhere else it states that the vegetablesashould be eaten after fermenting, but how come these beets are well spent then? I can't see the process being any different from other ferments? Thanks!
12/28/2016 09:07:15 am
2/26/2015 01:57:00 am
Could you use the beets to make borscht after the kvass is finished?
The Probiotic Jar
2/28/2015 10:46:51 pm
2/28/2015 02:19:24 pm
i am doing beet kvass. what do i do once im done? to i pour it over to a different bottle or container?
The Probiotic Jar
2/28/2015 10:41:36 pm
8/12/2015 10:10:25 am
My beet kavass has a pinkish foam on top after it fermented for 7 days when I opened it. Is this normal?
Hello Connie, I am so sorry that we did not see your post on time. Yes, pinkish foam is perfectly normal. Even a little brownish at the top of the pinkish foam is perfectly normal, and this part of the foam normally folds neatly into the Brine Bowl.
2/16/2016 12:01:24 pm
I've tried kvass a couple of times, but it always grows a layer of white film (mold?) at the top. This is during the 2nd fermentation, so it's in a capped, sealed glass bottle. Is it okay to drink?
3/25/2016 06:16:28 am
3/27/2016 11:04:48 am
Ah okay. I was doing my 2nd fermentation on the counter, as in the instructions above. Will it get fizzy if I do the 2nd ferment in the fridge? I have always the the 2nd ferment for my water kefir on the counter and assumed this was similar.
3/24/2021 03:15:12 am
Great blog I enjoyed rreading
2/19/2023 05:35:50 pm
Thank you for this!
2/20/2023 11:05:11 am
Any time is a great time!
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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.