Beet Kvass

susie.freckle.face's Note:

Beet Kvass is a unique tasty slightly tart and salty health beverage. It is lacto-ferment beverage high in nutrients, healthy for the blood, and a nice liver cleanser. And oh wow, I just remembered that my first batch tasted awful. It was too salty because I used store bought commercial whey instead of homemade liquid whey. Commercial whey is concentrated and already salted and I was still experimenting er..ah… perfecting my technique. I thought I didn’t have to bother with all the basics principals of heirloom folk drinks. HA! Yes you do. Search for my Whey recipe. Beet Kvass takes 3 days to properly ferment. You are essentially making a tea made of chopped up organic beets. The beets can be used twice with a little less water for the second batch and 1 tsp of salt if using a cup of the 1st batch of Beet Kvass as carryover. Again with everything I do, please keep clean sterile glass jars – NO DISH-SOAP!!! Use Vinegar water to clean all, and the final rinse with filtered water not the muni-tap water due to the chlorine and the fact that it will kill your ferment culture. You will need a one gallon glass jar. I bought mine at… you guessed it – a second hand store - during the summer. Three days means 72 hours from begin to fridge. Refrigeration slows down the fermenting to nearly a standstill. You can reserve a cup and a few chunks of Beet to keep fermenting at room temperature to make a Beet Vinaigrette for salads in 7 days. But this I have not done myself.

• Total Time: 72 hrs
• Prep Time: 72 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 24

Yield: 12.0 cups

• 3 beets , organic large
• ¼ cup whey
• 2 teaspoons salt sea salt
• 3 quarts water , filtered

Directions:

1. Scrub the beets very well and chop into 1” chunks.
2. Put all the ingredients into the 1 gallon glass jar.
3. Stir well and put the lid on it but not too tight because you need some gas to escape.
4. Set aside 3 days in a shaded room average temperature 78 degrees is very favorable
5. Skim any excess lacto-ferment from the top with a spoon or stir it in whatever suits you.
6. put in the fridge – drink at will.
7. serve chilled.
8. makes 12 cups or 24 - 4oz servings.

Reviews

[WI Cheesehead]

Thanks for this recipe. I usu. get a lot of beets in summer that I don't know what to do with. I have lots of whey now, from making kefir, so this will be a good recipe to try. Thanks for all the great tips. I'll rate when I try it!