Beet Kvass (Video)

Name: Beet Kvass (Video)
Prep time: 5 min
Total time: 6 d 5 min
Yield: 1 qt / liter of beet kvass
Ingredients: 2.2 lbs beets (1kg); 4 cups water (1liter); 1 tablespoon table salt; 5 cloves garlic; 4 allspice berries; 4 bay leaves; 20 black peppercorns

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5.0

3 reviews

Excellent

Prep Time
5 mins
fermenting time
6 d
Total Time
6 d 5 mins
Servings
1 qt / liter of beet kvass
Calories
120 kcal
Cuisine
Polish

Beet Kvass (Video)

Yael Holden

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

2.2 lbs beets (1kg)
4 cups water (1liter)
1 tablespoon table salt
5 cloves garlic
4 allspice berries
4 bay leaves
20 black peppercorns

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Instructions

Prepare the brine: bring the water to a boil, add the salt and stir until it's dissolved. Leave to cool (it doesn't need to be cold, just lukewarm, but it shouldn't be warm).
Prepare a glass jar (2 qt /1.8 liters): pour boiling water into the jar. Do not use metal or plastic containers. Discard the water (the boiling water is used to disinfect the jar).
Peel the beets and cut into large 1.5 inches (4 cm) pieces. Wear gloves!
Peel and cut the garlic cloves in half.
Arrange the beets in the jar, alternately with the chopped garlic cloves and spices.
Pour over the cooled brine.
Close the jar tightly and set aside in a warm place for a minimum of 6 days (it can be longer, for up to 14 days). The longer you leave the kvass, the more sour it will be. I´m using it after 6 days, it´s perfect.
After this time, strain the beet kvass and pour it into a clean jar. The beet kvass is ready to use. Store it in the fridge for about a week. You can discard the beets or use them to make a salad.
Enjoy!

Notes

After 5 days of fermenting, you can start to taste the beet kvass. Take a clean teaspoon and brew it with boiling water. Try to taste if the kvass is already sour enough and you like its taste. The more days it ferments the stronger the flavor will be.
This is a basic beet kvass recipe. You can add some additional flavorings like rosemary or thyme.
You don't need exact beets to brine ratio. Important thing is, that the brine covers all the beets + there is 1 inch (2-3cm) water over the beets. Beets can not float to the water surface! They need to be completely submerged in brine (otherwise mold will form). If they float you need to press them down with a heavy object.
Water to salt ratio: it's 1 tablespoon of table salt for 1 qt / 1 liter of water (4 1/5 cups). You don´t need to use up all the brine, important is that the beets are submerged under the water.
A foam will form on the kvass' surface - this is ok. It should start to disappear after a couple of days. If you see mold, you need to discard the kvass! (no, it can not be salvaged).
If the kvass' flavor is too strong for you to drink you can dilute it with water.