Beet kvass

A bright reddish pink drink, with salty sour earthy taste of beetroot. An interesting way to enjoy raw beetroot, slowly, by turning it into a fermented drink, also an old east European recipe.

beet kvass

1. Scrub clean a large beetroot or 2 medium ones, keep the skin if look smooth and clean, cut into slices.

2. In a large preserving glass jar with rubber band seal, add beetroot slices, 1.5L of a 1% brine using filtered boiled and cooled down water.

beet kvass

3. Add 60ml whey (sieve from naturally set yogurt) to kick start fermentation.

4. Keep in a dark place around 25 ˚C for a week.

5. Dilute to your taste when drinking.

6. Keep back 100ml of beet kvass for next fermentation.