Beet kvass (Russel) from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 167) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ferments for 7-21 days.

  • Ganga108 on February 19, 2025

    This must be my most favourite ferment so far. I checked Katz's method (Art of Fermentation) and he takes a lighter approach than Shockey - less salt, and tasting from the first day. I used a combo of the two - Shockey's salt leave (as it was quite hot here) and tasting from day 2. On day 3 it tasted out of this world - slightly effervescent, slightly salty, "fermenty" and briny. Each glass was extraordinary (consumed as "shots" or a tonic, rather than a drink). Wisdom is that you can re-ferment the beets, but this didn't work for me as kahm developed. I know that you can remove it or stir it in and still consume the product, but I am not that game yet.

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