Saucepan@saucepan · Shared this recipeFollowSlavic · drinkBeet KvassA fermented beet beverage with garlic and ginger, offering a tart, earthy flavor and probiotic benefits.servings4Original recipe on homebrewersassociation.orgKeep this recipeAdd a copy of Beet Kvass to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsFERMENTABLES3 fresh beets, medium-large1 tsp sea saltfiltered water2 Tbsp starter liquid, fermented pickle brine, kefir whey, sauerkraut, or kimchi juice, optional2 fresh garlic cloves, whole, optional2 fresh ginger root slices, optionalother herbs or flavorings, fresh dill, black peppercorns, mint, raisins, etc., optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim beets of tops and roots, but don't peel. Scrub thoroughly and dice into 1 inch (2.5 cm) cubes.2Step 2: 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.3Step 3: Top off with 2 Tbsp. active starter liquid, if using.4Step 4: Cover tightly with lid or airlock—if using lid, remember to burp the gasses off daily.5Step 5: Ferment at ambient temperatures (65–70°F or 18–21°C) for 4–7 days until tart aroma develops.6Step 6: Strain off liquid to another container and refrigerate, using as needed.7Step 7: Jar may be refilled with fresh brine for subsequent batches.8Step 8: If mold develops, or liquid becomes slimy, discard and start over.getsaucepan.com/r/a4798fe8-42a6-417a-847e-f1c16eba63da · Original: https://homebrewersassociation.org/beyond-beer/how-to-make-beet-kvass/