The magic of beet fermentation lies in its simplicity and the transformation that occurs over time. Beets, rich in nutrients and natural sugars, undergo a unique fermentation process that creates a tangy, earthy liquid known for its probiotic benefits. By combining just beets, salt, water, and optional rye bread, you allow nature to do its work, creating a vibrant beet kvass that not only tastes refreshing but also promotes gut health. This centuries-old tradition, embraced in many Eastern European cultures, is a testament to the power of simple, natural ingredients in preserving food and enhancing flavor.
Ingredients:
- 1 kg (2.2 lbs) fresh beets, peeled and chopped into small cubes
- 3-4 garlic cloves, peeled and smashed
- 1 bay leaf
- 2 tbsp sea salt (non-iodized)
- 1-2 slices of rye bread (optional, for additional natural yeast)
- 1-2 liters (1/2 – 3/4 gallon) filtered water (non-chlorinated)
- 1 quart-sized sterilized jar with a lid or fermentation airlock
Instructions:
- Prepare the Beets: Peel the fresh beets and chop them into small, even-sized cubes. The smaller the pieces, the quicker the fermentation process will occur.
- Assemble Ingredients in the Jar: Place the chopped beets in the jar, filling it about 2/3 full. Add the garlic cloves, bay leaf, and rye bread slices (if using). The rye bread encourages natural yeast development, but it’s optional for those who want purely beet leaven.
- Dissolve the Salt in Water: Dissolve the sea salt in the filtered water to create a brine. Make sure the salt is fully dissolved to prevent uneven fermentation.
- Pour the Brine into the Jar: Pour the brine over the beets and other ingredients in the jar. Ensure that all the ingredients are fully submerged under the brine to prevent mold. If necessary, use a fermentation weight to keep everything pressed below the surface.
- Seal the Jar: Cover the jar with a fermentation airlock or loosely screw the lid on to allow gases to escape during fermentation. If using a regular lid, open it once daily to “burp” the jar and release excess gases.
- Fermentation Process: Place the jar in a cool, dark place (around 60-75°F or 15-24°C). Let the beets ferment for 5-7 days, checking daily to ensure everything remains submerged and there is no mold development. Over time, the liquid will become cloudy, and bubbles may form, indicating active fermentation.
- Taste Test: After about 5 days, taste the beet liquid. It should have a tangy, slightly sour flavor with earthy beet undertones. If it needs more time to develop flavor, allow it to ferment for another 1-2 days.
- Strain and Store: Once the desired level of fermentation is reached, strain the liquid to separate it from the solid beet pieces. Transfer the fermented beet liquid to clean jars and store it in the refrigerator for up to a month. The beets themselves can be eaten or discarded.
