Golden Ginger Beet Kvass with Meyer Lemon

Tiffani Beckman-McNeil’s Beet Kvass recipe with a lemon twist offers a unique variation on the traditional beet kvass, providing a delightful alternative for those who prefer a milder beet flavor. Tiffani, an experienced fermentista, and her husband Mike share their recipe on page 306, showcasing their creative take on this fermented beverage.

To create Tiffani’s Beet Kvass with a lemon twist, the process remains similar to the original Beet Kvass recipe, but with a subtle change in color, transitioning from the ruby jewel tone to a golden hue. By incorporating golden beets or Chioggia beets (for a bright pink brew), along with fresh ginger and torn Meyer lemon peel, the flavor profile is enhanced with citrusy undertones.

This recipe allows for experimentation and customization. Tiffani suggests trying different variations by substituting some of the beets with onions, carrots, cabbage, or even adding orange peel and spices like cinnamon sticks. The possibilities for flavor exploration are endless, providing an opportunity to observe the fascinating transformations that occur during fermentation.

Tiffani’s Beet Kvass with a lemon twist offers a refreshing and tangy alternative to traditional kvass recipes. The combination of golden beets, ginger, and Meyer lemon peel infuses the kvass with citrus notes, resulting in a delightful beverage with a hint of sweetness. Whether enjoyed on its own or incorporated into various recipes, this beet kvass variation provides a new twist on a beloved fermented drink. Don’t hesitate to experiment with additional ingredients and spices to create your own unique flavors and enjoy the journey of fermentation!

YIELD: About 2 quarts
(fermentation vessel: 2 quarts)

INGREDIENTS:

• 2-3 golden beets (or Chioggia beets for a bright pink brew), cut into ½-inch pieces
• 1 thumb-sized piece of fresh ginger, unpeeled and chopped (more is optional)
• 1 Meyer lemon peel, torn into pieces
• Brine (1 tablespoon unrefined sea salt to ½ gallon unchlorinated water)

INSTRUCTIONS:

1. Fill a jar approximately one-third full with the chopped golden beets. Tiffani suggests scrubbing the beets instead of peeling them, ensuring they are well-cleaned. Trim off the tops if necessary. Add the fresh ginger and torn Meyer lemon peel to the jar.
2. Pour the brine into the jar, ensuring the ingredients are fully submerged. Cover the ferment with a towel.
3. Place the jar in a cool spot away from direct sunlight. Allow it to ferment for 5 to 14 days, stirring daily. Starting from around day 5, remove the lemon peel and begin tasting the kvass periodically.
4. When the flavor reaches a point that suits your palate, filter the kvass and refrigerate it for storage. It is recommended to consume the kvass within approximately 5 days for optimal freshness.

TIPS:

• When selecting golden beets for this recipe, choose ones that are fresh and vibrant in color to ensure the best flavor and appearance.
• If you can’t find golden beets, you can substitute Chioggia beets, which have a beautiful pink color that will add visual appeal to your kvass.
• Leave the skin on the fresh ginger for a more intense flavor. However, if you prefer a milder ginger taste, you can peel it before chopping.
• Meyer lemon peel adds a unique citrusy aroma to the kvass. Ensure you use organic lemons to avoid any pesticides or waxes on the peel.
• To make the brine, use unrefined sea salt, as it contains more minerals and enhances the overall flavor of the kvass.
• Covering the ferment with a towel allows air circulation while preventing dust or insects from entering the jar.
• Find a cool spot in your home to place the jar during fermentation. Avoid direct sunlight, as excessive heat and light can negatively affect the fermentation process.
• Stir the kvass daily to ensure proper fermentation and to distribute flavors evenly.
• Taste the kvass starting from around day 5 to gauge its flavor. Continue tasting periodically until it reaches the desired taste profile. Remember that fermentation time can vary depending on factors like temperature and personal preference.
• Once the kvass has reached the desired flavor, strain it to remove the beet solids and lemon peel. This will result in a smooth and clear liquid.
• Store the kvass in the refrigerator to preserve its freshness and extend its shelf life. Consume it within approximately 5 days for the best taste.