- Glass Jar With Lid, Fermentation Crock, Or Canning Jar (Don’t Use Plastic Or Metal)
- 2-3 Beets
- 1-2 Tbs. Sea Salt
- Whey, Kefir Starter Or Living Sauerkraut Juice (As A Fermenting Agent) (As A Fermenting Agent, Recipes For Each Below)
- Optional: Additional flavorings like ginger, turmeric, lemongrass, rosemary, peppers, allspice, coriander, cardamom, or orange peel make for lively and highly medicinal kvass. Experiment to your own liking.
Prepare Starters(Any Below Work).
- Whey Starter: Strain fresh live plain yogurt through a cheesecloth capturing the liquid whey, or use a Greek yogurt maker to access the whey from the yogurt. Use about 1/4 cup of whey per quart of kvass. Whey does have a slight effect on the flavor.
- Kefir Starter: Mix the kefir starter in about a cup of lukewarm or room temperature water. When the starter crystals are thoroughly blended with the water, add them to the kvass water mixture. Kefir starter is flavor neutral.
- Juice from Sauerkraut or Cultured Veggies: Use about 1/3 cup fresh live juice to ferment the batch. This juice also has an effect on the flavor. Don’t use juice from pasteurized sauerkraut or kimchi as it is not living.
- Wash, peel, and chop enough beets to fill about one-third of the container you will be using to ferment the kvass.
- After peeling the beets, chop them into small pieces about the size of a green olive. If the pieces are too small or grated the kvass may result in an alcoholic type beverage. Alternatively, cutting them into large pieces may result in a weaker beverage.
- Combine the beets, starter of choice, salt (to taste), and any other flavorings to the jar and fill with water.
- Secure the lid, and cover the jar with a light towel to keep out the light. Set in a cool dry place to ferment for 1 week and then decant.
- Once decanted, leave the beets and flavorings in the jar and make another batch by filling the jar with water, salt, and about 1/2 cup of the batch you just decanted. This will serve as your fermenting agent this time around. I have found that my second batch is always weaker, but always good!