Recipe Instructions:
3 large beets, preferably organic
1 teaspoon fine sea salt
2 to 2 1/2 cups filtered or boiled water
optional add-ins, like ginger or citrus slices
Remove any dirt from the beets with a gentle wash using filtered water, as chlorinated tap water can kill the microbes.
Cut off the stem and root tip from each beet, then cut into 1/2-inch pieces, leaving the skin on. Add the chopped beets to a 1-quart jar until it's about halfway full.
Add the sea salt, then pour the filtered or boiled water into the jar, leaving about an inch of head space.
Secure the lid on the jar, and shake well to combine.
Label the jar with the date, as well as the date to be checked—usually 5 to 7 days later.
Be sure to "burp" the jar each day by unscrewing the lid (but not removing it), then tightening it again. This will release any built-up pressure, and prevent the jar from breaking.
After 5 days, check the depth of flavor of the kvass—you want the saltiness to be reduced and a slightly sour, earthy, and rich flavor to be most prominent.
When the beet kvass is fermented to your liking, use a sieve to strain the liquid into jars, label them, and store in the fridge for up to three months.
Enjoy the beet kvass on its own, diluted with sparkling water (our favorite), or as a stand in for vinegar in homemade salad dressings.
