Beet Kvass

Trim beets of tops and roots, but don’t peel. Scrub thoroughly and dice into 1″ (2.5 cm) cubes. Place beets in sanitized 1 qt. (1 L) Mason-style jar along with garlic and ginger, if using; sprinkle beets with sea salt, then pour filtered water over beets. Top off with 2 Tbsp. active starter liquid, if using. Cover tightly with lid or airlock—if using lid, remember to burp the gasses off daily. Ferment at ambient temperatures (65–70°F or 18–21°C) for 4–7 days until tart aroma develops. Strain off liquid to another container and refrigerate, using as needed. Jar may be refilled with fresh brine for subsequent batches. If mold develops, or liquid becomes slimy, discard and start over.

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