Beet Kvass Recipe Without Whey
This recipe is for a 2L jar of beet kvass. If using a larger jar, still fill the jar 1/3 of the way with beets and make the appropriate amount of brine (approx 4 cups water and 20g salt per additional liter/quart).
Servings: 14 servings
Ingredients
- 2 lbs beets (peeled)
- 7 cups brine (approximately)
Brine (2.5g salt per cup of water)
- 18 grams salt
- 7 cups water
Instructions
- Peel your beets
- Cut your beets in big chunks and fill your jar 1/3 full.
- In a pitcher, make your brine
- Fill the fermenting jar to the shoulder with brine (leave about 1-1.5 inches of space, and make more brine if necessary)
- Close the jar and allow to ferment for 2 weeks at room temperature
- Swirl the jar daily to discourage yeast formation on top of your kvass
- Leave in the fridge to ferment further for 2 weeks
- Strain out beets and bottle in swing-top jars
- Discard beets or shred into salads. Do not re-use for another batch of kvass. They are mostly devoid of nutrients, but can provide fiber, flavor and some probiotics in salads/smoothies.
Notes
NOTE: I use a 2% brine when making beet kvass. It is fine to increase your salt percentage if you are in a warmer climate. My temperatures here are usually around 76-77 degrees Fahrenheit and a 2% brine works perfectly for me. You can experiment with 26g salt (7 cups water) for 1.5% brine, and 35g salt (7 cups water) for a 2% brine if you find you are easily getting mold/kahm yeast.