Beet Kvass
Total Time: 23h 20m
Hands-on Time: 00h 20m
Makes: 1 - 2 servings
This Beet Kvass recipe makes a great fermented beverage that can also be used as the base for a soup, smoothie or salad dressing. As an added bonus you get pickled beets!
Share with your friends
Ingredients
- Half-gallon canning jar with tight-fitting lid
- 1 tablespoon Frontier Co-op® Sel Gris
- 1 cup filtered water
- 1 tablespoon Frontier Co-op® Ground Ginger Root
- 2 or 3 beets, rough-cut into 3/4-inch chunks
Directions
- Into canning jar, add salt and one cup water; agitate until salt is dissolved. Add ginger (optional).
- Add beets to canning jar. Add water to two inches below mouth of jar.
- Close lid; leave at room temperature.
- Once a day for first several days, open lid just enough to break the seal, then re-close.
- After 1 to 3 weeks, strain, then drink or refrigerate the beet kvass. You can eat the fermented beets too as is, blended or juiced.
