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Orange Ginger Beet Kvass

**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.


Orange Ginger Beet Kvass

  • 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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