Fermented beetroot juice

 

I tried before to make the East European fermented beetroot juice, beet kvass, easy to make and the taste is fine, but there is a sliminess that is not pleasant.

 

This year the beetroot harvest has been good, and very sweet too, so need to find ways to use them up. With many other veg to eat, I thought of this fermented beetroot juice again.

 

This time, instead of just adding salt and water, I also added couple spoonful of honey to kick start fermentation. After a day or two at room temperature with small bubbles formed, I add raw cider vinegar to acidify the liquid. Then leave for another 2 days, and start drinking it, no sliminess, deep red liquid with a rich sweet sour flavor, it is amazing how much colour can be extracted from beetroot.