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Recipe: Ginger Beet Kvass

Ginger Beet Kvass, beet kvass

Ingredients

Instructions

  1. Clean and dry your gallon jar and the cover and airlock
  2. Clean and peel the organic beets
  3. Chop in small pieces, no smaller than 1/2 inch cubes
  4. Fill the jar 1/3 full of beets
  5. Add the sliced ginger
  6. Add the salt
  7. Measure the starter and mix into one cup of water
  8. Fill the gallon jar (holding the beets and ginger) with water and add the water with the starter
  9. Leave a 1 inch space from the top of the water to the top of the jar
  10. Stir well
  11. Cover with the lid and assemble the air lock
  12. Keep on the counter covered with a dishcloth around the jar for approximately 2 to 3 days
  13. Taste after 2 days – It should be tart and somewhat salty when it is ready
  14. 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.

  1. 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
  2. Cover with the lid and assemble the air lock
  3. Keep on the counter covered with a dishcloth around the jar for approximately 2 to 3 days
  4. Taste after 2 days – It should be tart and somewhat salty when it is ready
  5. Now you can discard the beets
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