I really like the first batch of beet kvass. What's most interesting to me is how the flavor keeps developing in the fridge, after its room-temperature fermentation. My pickles and kimchi retain their flavor, oomph, and cruchiness in the fridge, but the kvass keeps getting better. I like it more and more each day.
I used one of the Harsch crocks to ferment this batch, but I'm understanding how unnecessary that might have been considering the kvass only ferments on the kitchen counter for 3 - 7 days. As most people do, I'm sure it's easy to make it in a canning jar and just crack the lid a couple of times to allow gas to escape.
I'm not Sally Fallon . Here is my recipe:
Cathy's Beet Kvass (made with Harsch crock)
- 3 beets, left unpeeled and cubed (no need to be pretty, but the beets shouldn't be shredded, or they will ferment too quickly and get icky)
- 1/4 cup whey, strained from plain yogurt
- 1/4 teaspoon salt (way, way less than most recipes call for, and it could have been that the Harsch crock allowed me to use so little salt because no air from the outside was able to enter the kvass while it fermented. I don't know if this is true, but I do know that I was happy to have the kvass turn out wonderful with much less salt.)
- 3 thick slices of fresh ginger root
- enough filtered water (to fill the jar or just enough considering the ratio of beets to the size of your container)
For the quantities in this recipe, many people would use a half-gallon canning jar. Fill the jar with the cubed beets, whey (strain some plain yogurt you like in cheesecloth or a strainer over a bowl, and the whey will collect in the bowl), salt, ginger, and water.
If using Harsch crock, do the above, place the weights on top of the beets, seal the crock properly so that gasses escape on their own.
If using a canning jar, put a lid on it but release the lid a couple of times during fermentation so that gasses escape.
Ferment on the kitchen counter for 3 - 7 days (my first batch went five days). Strain and refrigerate the liquid. Drink some every day. Start your next batch.