Beet kvass (Russel) from Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (page 125) by Kirsten K. Shockey and Christopher Shockey

  • beets

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Notes about this recipe

  • Ganga108 on February 09, 2025

    Shockey's recipe and Katz's in Art of Fermentation differ a lot in how many beets, salt levels and fermentation times. I've split the difference for this first ferment (but suspect I'll go Katz's more light touch approach in future). Added fresh turmeric, fresh ginger and some long peppers to the ferment. Other possible additions that I have read about include: any pickling spice, dill, mint, raisins, garlic, onions. I am not sure I'd add onions or garlic to a drink :) . I have used a self-burping lid to add some fizz to the ferment. UPDATE: I am so please with how the kvass turned out. It is slightly effervescent, salty, sour, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again for a second round of kvass.

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