Beet kvass (Beet rassol) from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 135) by Sandor Ellix Katz

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  • EYB Comments

    Recipe appears in text. Ferments for a few days. See "Carbonating alcoholic beverages" on P91 for optionally producing a carbonated product. See recipe and following text for variations.

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Notes about this recipe

  • Eat Your Books

    Recipe appears in text. Ferments for a few days. See "Carbonating alcoholic beverages" on P91 for optionally producing a carbonated product. See recipe and following text for variations.

  • Ganga108 on February 09, 2025

    Katz's recipe and Shockey's in Fermented Vegetables 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. 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 kvass. UPDATE AGAIN: I took the plunge and made 2L of kvass in a 3L container. I've been using Katz recipe with the amount of salt that Shockey uses. However have read that beet kvass only needs minimal sugar so will reduce more in line with Katz' approach.

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