I really wanted to try to make Beet Kvass. I am not a fan of beets and have been told that they taste better when fermented. They are a power packed super food and I would like to find a way to make them more appetising. This way you are actually making two items. You can drink the Kvass and use the fermented beet pieces to garnish a salad. If I end up liking them this way I will be adding them to my garden.
I am all out of whey so I went with a whey-less recipe.
What you will need:
- 1 half-gallon Jar
- 2-4 beets
- 2 Tablespoons sea salt
- Filtered water
- coffee filter
I peeled and cut my beats into small squares. This is where the gloves will come in handy, unless you like pink hands.
I layered the beets in the jar, sprinkling the salt over the top of each layer.
Once I added all my beat squares and salt to the jar I filled the it to the neck with filtered water. The key is to keep all the pieces submerged. I pushed all the beet pieces down and cover with a cabbage leaf, on top of the leaf I put a few of these weights, then I topped it with an airlock cap. Leave in a dark place for 3 weeks then transfer to the fridge let it cool and it’s ready to drink.
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