Video/Recipe: Lacto-Fermented Beet Kvass

fermented beets, cultured beets, fermented foods



  1. Clean and peel the organic beets
  2. Chop in small pieces, no smaller than 1/2 inch cubes
  3. Fill the jar 1/3 full of beets
  4. Measure the starter and add the salt to it and mix
  5. If you are using the powdered starter, add it to 1/8 cup water and mix
  6. Pour the mixture into a 1 quart mason jar
  7. 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.
  8. Cover tightly, (lacto-fermentation is an anaerobic process) and keep on the counter covered with a dishcloth for approximately 2 to 4 days
  9. Taste after 2 days – It should be tart and somewhat salty