Beet Kvass
Quick answer
- Total time
- At least 3 days
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Large cubes of beet and slices of ginger sit in salt brine with a splash of sauerkraut juice to start fermentation, and the result is a deep red drink that tastes salty first, then tart and faintly fizzy.
Read more
Cutting the beets small or grating them speeds fermentation too much and clouds the liquid. Any fuzzy growth, pink, green, or black spots, or an unpleasant smell means the whole batch gets thrown out, untasted.
Ingredients
Instructions
- 1
Wash the beets under running water, peel them, and chop them into 2cm cubes.
- 2
Dissolve coarse sea salt in warm water, then let the salted water cool down completely.
- 3
Place the diced beets, sliced ginger, and sauerkraut juice into a sterilized glass jar.
- 4
Pour the cooled salt water into the jar until the beets are fully submerged, and seal the lid loosely.
- 5
Ferment at room temperature for 3 to 7 days, then strain through a fine sieve and store the liquid in the refrigerator to serve cold.
- 6
Add the mint leaves when serving the drink.
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