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Why am I posting this recipe again? Well because I’m still learning so much about lactofermentation (despite my 10 or so years of experience) and I’ve learned some new things about beet kvass. Evidently I’ve been doing it all wrong. Not to say the way I was doing it before was wrong necessarily but I’ve learned a better way. Lisa from Lisa’s Counter Culture taught me a great way to make beet kvass. You can read about her method (along with a bunch of other great recipes) in her new book, Lisa’s Counter Culture.
Before using this method, I simply tolerated beet kvass because I knew it was good for me. Now I crave it!
First off, leave out the whey! That step alone will take you kvass from yuck to yum.
Secondly, use a 2% brine for the perfect amount of salt. That’s 19 gms of salt per quart of water. I’m using weight measurements because salts vary from brand to brand. A courser grained salt might weigh significantly less than a fine grain salt. Use a scale to avoid over or under salting.
Lastly, leave it out for a looooong time. I’m talking 3-6 weeks on the counter. I do my kvass now by the gallon to get me through the 3 weeks it takes to make. When you take your first taste, it shouldn’t taste too salty. If it does, leave it out longer.
Orange Ginger Beet Kvass
- beets, scrubbed and very roughly chopped, enough to fill your jar about 1/2 full
- 2″ knob of ginger, sliced thin
- 2% brine (19 gms of salt per quart of water)
- 1 organic orange, juiced and zested (for the second ferment)
Place your roughly chopped beets in a 4L Pickl-it jar with the ginger. Cover with 2% brine to the shoulder of the jar. Fill your airlock and seal the jar.
Place in a dark location and for extra measure, cover with a towel. Now forget about it for 3 weeks.
Taste test the kvass. It shouldn’t taste too salty and should taste pleasant. If not, leave it out longer.
If you notice a foam or film on the top, you can pop it open quickly and skim that off. Don’t worry, it’s not mold but it might affect the flavor. Seal it back up and forget about it again.
After the 3 weeks is up, it’s time for the second ferment. Add your orange zest and juice and leave for another 2-4 days.
Now you can refrigerate your kvass in a flip top bottle and enjoy.