Beet Kvass — FarmPal

Fermenting recipe yielding 2 quarts. Stores for 3 months refrigerated.

Method
fermenting
Yield
2 quarts
Storage
3 months refrigerated
Difficulty
beginner

Ingredients

  • •3 medium beets, peeled and chopped
  • •1 tablespoon sea salt
  • •1/4 cup whey or sauerkraut juice (starter)
  • •Filtered water to fill jar

Instructions

  1. 1Peel and chop beets into 1/2 inch cubes (don't grate too much sugar)
  2. 2Place beets in half-gallon jar
  3. 3Add salt and whey/starter
  4. 4Fill with filtered water leaving 1 inch headspace
  5. 5Cover with cloth, secure with rubber band
  6. 6Ferment at room temperature 3-5 days
  7. 7Taste daily should be salty-sour, deep red
  8. 8Strain and refrigerate when flavor is right
  9. 9Reserve some liquid as starter for next batch
  10. 10Second ferment with same beets makes a milder kvass