Beet Kvass Recipe
Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness.
Servings: 4 servings (1 quart)
Calories: 59kcal
Equipment
- Fermentation Seal
- Quart-sized Jar
Ingredients
- 4 cups water (lukewarm)
- 2 tablespoons packet starter culture (see note)
- 1 teaspoon fine sea salt
- 3 large beets (cubed)
Instructions
- Whisk the starter culture and sea salt into your water to make the brine.
- Place the beets into a quart-sized mason jar, then pour the brine over the vegetables. Seal the jar with an airlock or a tight-fitting lid. Then, allow the kvass to ferment for 4 to 7 days at room temperature.
- When it’s finished, it will taste pleasantly sour. Strain and serve right away, or pour into bottles and store in the fridge up to 1 month.
