Ginger Beet Kvass Recipe
This recipe makes 1L of ginger beet kvass.
Servings: 8 servings
Ingredients
- 1 large beets (approximate, fill jar 1/3 of the way)
- 1 tbsp freshly grated ginger
- 8 g salt
- 3 cups water
Instructions
- Peel and quarter beets. If the beets are really big, cutting into smaller chunks is fine.
- In a clean glass jar (I prefer to wash directly before using), fill 1/3 of the way with beets.
- Grate and add ginger.
- Mix brine (salt and water)
- Add brine to shoulder. If you need more brine, mix 5g salt per cup of water.
- Ferment for 2 weeks at room temperature.
- At this point, you can ferment for an additional 2 weeks in the fridge first, or move directly to the next step.
- Strain, decant to swing-top bottles and move to fridge.
- Consume within 1 month of straining, and enjoy!
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 11g salt (3 cups water) for 1.5% brine, and 15g salt (3 cups water) for a 2% brine if you find you are easily getting mold/kahm yeast.