Go Back

Beet Kvass

Print Recipe Pin Recipe

Equipment

  • Fermenting Jar, Swingtop bottle

Ingredients
  

  • 1 tsp Salt Do not use table salt, use a high qlty salt.
  • 3 small beetroots
  • 1 L Water (filtered)

Instructions
 

  • Wash the beets, you can peel them if you like but that's not essential.
    Chop into 2cm size cubes. Do not grate, you need them to be larger chunks or it will ferment to quickly. Add to your fermenting jar along with 1 tsp of salt. Fill jar with filtered water leaving a few cm at the top of the jar because the salt will draw out some excess liquid from the beetroots. Close jar make sure its airtight and ferment for 5-7 days.
    Once ferment is finished it should smell earthy and a little vinegary. To further deepen the flavour and remove some of the salty flavour you can bottle this in a swingtop bottle and ferment for a further 5-7days before refrigerating.