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**Recipe has been updated! This new version tastes even better Orange Ginger Beet Kvass, Revised**
I know it’s not Ferment Friday yet, but this is too good to wait.
Beet kvass that actually tastes good? Is it even possible?! I’ve been determined to make a beet kvass that I not only can drink but actually like. I think I found it thanks to Jenny from Nourished Kitchen’s Fermented Beets with Orange and Ginger. I thought I would add orange zest and ginger slices to my normal beet kvass recipe. That is exactly what was needed. It tastes great as is but add a second fermentation with orange or apple juice for some extra yum!
What is beet kvass? It’s a lactofermented beverage, it can be fizzy but not necessarily. If you do a second ferment in an airtight container, you have a higher chance of it being fizzy.
Use this beet kvass to make some Lactofermented Purple Eggs. It also colors yogurt a beautiful pink and just a little doesn’t alter the taste.
- 6 medium beets, scrubbed and very roughly chopped
- 2″ knob of ginger, sliced thin
- Zest and juice of 1 orange (since we’re using the skin, I recommend using organic oranges)
- 4 tsp sea salt
- 1/2 cup vegetable culture, reserved kvass from a previous batch, whey or an extra 2 tsp sea salt
- Filtered water
Place beets, ginger, orange (zest and juice), salt and culture in a 1 gallon jar. Top with filtered water and cover loosely. Let set at room temperature for 3 days. Strain and bottle the rich red liquid. Use strained beets again for another batch.
For a second fermentation, fill air tight bottles like these flip top bottles, about 3/4 full. Fill the rest of the way with orange juice (apple juice is great too) cover tightly and set 12-24 hrs at room temp. Move to fridge and enjoy!
Part of Fat Tuesday, Whole Food Wednesday, Real Food Wednesday, Fight Back Friday
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I'm going to try this as soon as I get flip top bottles.
[...] I’ll admit, this is the first time I’ve ever tasted beet kvass, let along made it. I was initially going to use the beet kvass recipe from Nourishing Traditions, but I thought I needed to pizazz it up a bit. There is no shortage of beet kvass recipes on the Web. I reached out to my wonderful friends in the Nourished Living Network and found that a few of them had their own recipes as well. My inspiration for my beet kvass came from my friends Lydia at Divine Health from the Inside Out, Wardeh at GNOWFGLINS, and Melanie at Pickle Me Too. [...]
Hi, thanks for this recipe. When you say 1/2 cup starter culture, do you mean 1/2 cup powder or 1/2 cup of water with one packet dissolved in it? I bought the product you linked to and after emptying all the packets the total amount of powder came to very little, maybe 1/16 of a cup. It was then I considered that you probably meant just one packet dissolved in 1/2 cup of water so thats what I used. The jar and its contents are now resting on my kitchen counter so hopefully when it’s done it’s properly fizzy. If not its much better than the opposite extreme which would potentially leave my entire kitchen dyed beet red from an exploded jar of kvass!
I am new to fermenting but I find myself suddenly having a lot of jars on my counters…thanks for the recipe. I want to use fruits and herbs just not sure how to do it yet. Go recipes with Lavendar or sage?
When you say “fill air tight bottles like these flip top bottles, about 3/4 full”, 3/4 full of what? Water and salt (I’m doing the non dairy one) or just water? My partner loves this recipe! Not too salty and very tasty, he drinks it after his morning run and says he now craves it after each run. Thank you!
I’ve actually revised the recipe here http://www.picklemetoo.com/2012/08/18/orange-ginger-beet-kvass-revised/
This one is good but the revised one is so much better.
But to answer your question, you make the beet kvass as directed first and once it’s fermented, fill the bottles 3/4 full with the beet kvass and then add the orange juice and zest and let it set for another day or two.
I am confused beet kvass you said to let it ferment for 3 weeks in this one you say to cover loosely for 3 days What about using the pickl-it which way is better
Sorry, Michelle, this recipe has been revised. You can find the revised version here http://www.picklemetoo.com/2012/08/18/orange-ginger-beet-kvass-revised/