- Clean and dry your gallon jar and the cover and airlock
- Clean and peel the organic beets
- Chop in small pieces, no smaller than 1/2 inch cubes
- Fill the jar 1/3 full of beets
- Add the sliced ginger
- Add the salt
- Measure the starter and mix into one cup of water
- Fill the gallon jar (holding the beets and ginger) with water and add the water with the starter
- Leave a 1 inch space from the top of the water to the top of the jar
- Stir well
- Cover with the lid and assemble the air lock
- Keep on the counter covered with a dishcloth around the jar for approximately 2 to 3 days
- Taste after 2 days – It should be tart and somewhat salty when it is ready
- When the kvass is ready, pour the liquid into other clean jars, reserving about a cup in the gallon jar with the beets – you can now use this for a second ferment
Instructions for the Second Ferment
You can reuse the beets one time with this second ferment. The kvass will not be as strong, but will still be good.
- Leave all the beets and ginger in the gallon jar with some of the original ferment as indicated above and refill with water – again leaving a 1 inch space from the top of the water to the top of the jar
- Cover with the lid and assemble the air lock
- Keep on the counter covered with a dishcloth around the jar for approximately 2 to 3 days
- Taste after 2 days – It should be tart and somewhat salty when it is ready
- Now you can discard the beets