Video/Recipe: Lacto-Fermented Beet Kvass
- Prep Time: 10 minutes
- Cook Time: 1 - 2 days
- Total Time: 2 days
Scale
Ingredients
- 1 large or 2 small organic beets
- 1 heaping teaspoon sea salt (where to buy sea salt)
- 1/4 cup starter (whey, or 1/2 teaspoon vegetable culture starter) (where to buy culture starters)
- filtered water
Instructions
- 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
- Measure the starter and add the salt to it and mix
- If you are using the powdered starter, add it to 1/8 cup water and mix
- Pour the mixture into a 1 quart mason jar
- Fill the jar with filtered water leaving a 1 inch space from the top of the water to the top of the jar because the beets and their liquid will expand slightly during fermentation.
- Cover tightly, (lacto-fermentation is an anaerobic process) and keep on the counter covered with a dishcloth for approximately 2 to 4 days
- Taste after 2 days – It should be tart and somewhat salty