Beet kvass tastes of the earth, faintly reminiscent of mineral-rich soil with a mild sweetness that fades to sour as the tonic ferments and ages. Like many traditional foods, beet kvass, which is nothing more than the juice of fermented beets, can overwhelm the palate of those unaccustomed to the strong flavors of the Old World.
MAKES: ABOUT 6 CUPS
INGREDIENTS:
- ¼ cup strained Ginger and Wild Yeast Starter for Homemade Sodas
- 2 teaspoons finely ground unrefined sea salt
- 6 cups water, plus more as needed
- 3 pounds beets, peeled and chopped into ½-inch pieces
- 2 mandarin oranges (with the skin on), sliced into ¼-inch-thick rounds
- 2 tablespoons peeled and freshly grated ginger
INSTRUCTIONS:
- Pour the strained starter into a large pitcher and whisk in salt and water.
- Put the beets, mandarins, and ginger in a 1-gallon fermentation crock and pour in the liquid until the crock is full.
- Weigh down the beets with a sterilized stone or other utensil small enough to fit within the crock.
- Seal the crock and allow the kvass to ferment at room temperature for at least 7 days, tasting it periodically.
- Strain the kvass and funnel it into pint-size flip-top bottles.
- Discard the mandarins but reserve the beets, if desired, and serve them as pickles.
- Store the kvass in the refrigerator for up to 1 year.
