Chefs Binge · Eastern European · Serves 4 glasses

Beetroot Kvass Recipe: Traditional Base for Borscht & Medicinal Tonic

Learn how to make traditional Beetroot Kvass, a fermented drink perfect as a borscht base or a healthy probiotic tonic for gut health

Prep

20 min

Total

7 days

Serves

4 glasses

Per serving

29 kcal

Ingredients

500 g Sliced Raw Beetroot

4 Garlic cloves - sliced

2 Bay leaves

4 Allspice berries

5 Peppercorns

400 ml Lukewarm water - preferably bottled, boiled and cooled down

20 g Unrefined sea salt - recommended for fermentation

Equipment

1L glass jar · Fine Mesh Sieve

Method

Prepare the brine. Stir 20 g of unrefined sea salt into 400 ml of lukewarm water until it has completely dissolved. That is a 5% brine, which is at the strong end for a vegetable ferment and is deliberate here: beetroot is dense and sweet, and a weaker brine lets it go slimy before it goes sour.

Assemble the kvass. Place the sliced beetroot, garlic, bay leaves, allspice berries, and peppercorns in the clean glass jar.

Add the brine. Pour enough brine into the jar to completely cover the ingredients. Ensure everything is submerged under the liquid to prevent spoilage.

Ferment the kvass. Close the jar loosely or with an airlock and store it away from direct sunlight at room temperature.Allow the fermentation to proceed for 7 to 10 days. Check the aroma and taste every few days.

Finishing up. Once the kvass has developed a tangy, earthy flavour, remove the beets and other solids from the liquid. You can use a sieve for separation.Transfer the kvass to the fridge to slow down the fermentation. It will keep for a few weeks.

Chef’s notes

This is a strong brine, about five per cent of the water, which suits a kvass destined for barszcz. If you are drinking it rather than cooking with it, dilute it in the glass or use 8 to 10 g of salt next time.

Slice the beetroot, do not grate it. Cutting it finer releases sugar too fast and pushes the ferment towards alcohol instead of a clean sourness.

Everything under the brine. Anything sitting proud of the liquid is where mould starts. Weigh the pieces down if they float.

Room temperature, about 18 to 21C, and never the fridge to start. A cold kitchen means a slow ferment rather than a failed one, so give it longer and keep tasting.

Cloudy is normal. Discard it only for thick or ropey liquid, fuzzy coloured mould, or a smell that is off rather than sour. A flat white film is usually kahm yeast: skim it and carry on.

Per serving Calories 29 kcal · Protein 1 g · Carbs 6.5 g · Fat 0.1 g · Fibre 1.8 g · Sugar 4.2 g · Sodium 1000 mg

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