Beet kvass from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 78) by Sandor Ellix Katz

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Notes about this recipe

  • Eat Your Books

    Takes a few days. Recipe appears in text. See recipe for variations.

  • Ganga108 on July 01, 2025

    Katz has beet kvass in Art of Fermentation and this book. It is one of my favourite ferments. This week I am trying one of his suggestions - turnip, ginger and beetroot. I've included the beetroot stems, and added fenugreek seeds to help the fermentation, plus cumin and fennel seeds for taste. Beet kvass is always delicious! (The leftover beetroot is either used in smoothies or I roast it as a side vegetable - it could also be used in a beetroot soup.)

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