Fermented Beet Kvass
Delicious and incredibly healthy kvass made through a fermentation process.
Servings Prep Time
2litres 20minutes
Passive Time
7days
Servings Prep Time
2litres 20minutes
Passive Time
7days
Ingredients
Instructions
  1. Wash the beetroot, peel it and cut into 1-2cm slices.
  2. In a big jar (2.5-3l) place a quarter of the beetroot slices; on top of them put 1 garlic clove, 1 bay leaf, 1 peppercorn and 1 allspice. Repeat twice and finish with a layer of beetroot only.
  3. Mix the water with salt and when cooled down to the room temperature, pour into the jar. Make sure all the beetroot slices are covered by water.
  4. Cover the jar (not tightly) and keep it in a warm place for 5-7 days.
  5. After that time kvass should be strained through a dense sieve into a clean, sterilized jar or bottle and kept in a fridge.
Recipe Notes

If the kvass is in a tight jar, you can keep it in the fridge for even a few months. But it is better to drink it every day 🙂

Share this: