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
- 2 lbs beets (peeled)
- 7 cups brine (approximately)
Brine (5g salt per cup of water)
- 35 grams salt
- 7 cups water
Peel your beets and fill the 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.