Beet Kvass (Russel)

Beet Kvass is a traditional fermented beverage that is both flavorful and packed with health benefits. This ruby-colored liquid is made by fermenting beet cubes in water with a touch of salt. It is often referred to as “brine” and is used to enhance the taste of soups, preserve and add color to horseradish, and even create refreshing drinks. With a reputation as a tonic, cleanser, appetite builder, and hangover cure, Beet Kvass has gained popularity in Eastern European cuisine.

The word “kvass” originated from the old Slavic term for “yeast” or “leaven.” Traditionally, kvass was made by fermenting dark rye bread, but beet-based variations became prevalent over time. In some regions and ethnicities, this sour, salty liquid is also known as “russel,” derived from the Yiddish or Slavic word for brine.

To make Beet Kvass, it’s essential to give the beets enough surface area to ferment without breaking down the sugars too quickly, which would result in alcohol production. Therefore, the recipe advises against grating the beets and instead recommends a rough chop. This method allows for optimal fermentation while maintaining the natural flavors of the beets.

Beet Kvass not only provides a unique and tangy flavor to various culinary creations but also offers several health benefits. It is believed to support digestion, cleanse the body, stimulate the appetite, and alleviate hangover symptoms. So, give this recipe a try as a base in your favorite borscht recipe or enjoy it on its own as a refreshing and nourishing beverage.

YIELD: About 1 quart
(fermenting vessel: 2 quarts)

INGREDIENTS:

• 1½ pounds (2–3 medium) beets, scrubbed or peeled
• 1 quart unchlorinated water
• 2 teaspoons unrefined sea salt

INSTRUCTIONS:

1. Chop the beets into ½-inch pieces and place them in a ½-gallon jar.
2. Add water to fill the jar and mix in the salt. No followers or weight are necessary. Loosely cover the jar.
3. Set aside the jar on a baking sheet in a cool spot, away from direct sunlight, for 5 to 7 days, stirring daily.
4. During this time, you may observe bubbling. Remove any scum that forms on the surface.
5. Taste the liquid starting from day 5. It will have an effervescent quality, similar to soda, and exhibit acidity like lemonade with a slight saltiness. The dominant flavor will naturally be that of the beets.
6. If you prefer a vinegar-like taste, continue fermenting for an additional week. Taste periodically until desired flavor is achieved.
7. Pour the liquid off the beets into a clean jar. The beets can be used to make a second batch of russel.
8. Store the Beet Kvass in the refrigerator.
9. This tonic is meant to be consumed regularly and should be consumed within approximately 5 days for optimal freshness.

TIPS:

• Use fresh, high-quality beets for the best flavor and results in your Beet Kvass.
• Ensure that the water used for fermentation is unchlorinated. Chlorine can inhibit the fermentation process.
• Opt for unrefined sea salt to add the necessary saltiness to the kvass. Avoid iodized or highly processed salts.
• When chopping the beets, aim for uniform ½-inch pieces. This size allows for even fermentation.
• Stir the kvass daily during the fermentation process to promote the breakdown of sugars and prevent the growth of unwanted bacteria.
• Keep the jar of fermenting kvass in a cool spot away from direct sunlight. Excessive heat or light can affect the fermentation process.
• Remove any scum that forms on the surface during fermentation. This is a normal occurrence and can be skimmed off to maintain the quality of the kvass.
• Taste the kvass starting from day 5 to assess its flavor. If you prefer a more pronounced acidity, continue fermenting for a longer period.
• Store the Beet Kvass in the refrigerator to preserve its freshness. Consume it within about 5 days for the best taste.
• Don’t discard the beet solids after straining the kvass. They can be used to make a second batch of kvass or incorporated into other recipes for added flavor and nutrition.