Beet Kvass - bring that beet in!
Yield: 900ml
Prep time: 5 mins
Total time: 7 days fermenting
Ingredients
Filtered Water|900 mls
Beetroots | 2 large
Red Onion | 1/4
Fresh Ginger – 3 good slices
Fresh Horseradish – 1 x 5 cm piece
Directions
Sterilise and have ready to go a nice one litre (or two smaller) vessel, one that has a nice clean and secure lid or if you have it, a lid with an airlock fitted.
Give all your root veggies, (except the onion) a good wash, there is no need to peel them, just wash them very well.
Cut the roots and stem off the beetroot and slice in chunks, not too small, roughly the size of a quarter lemon or quarter tomato.
Make a brine with the water and salt.
Place your beets, ginger, onion and horseradish in the jar, then pour the salty brine over them, making sure you leave headroom at the top, use a weight keep to everything submerged and then seal, if you are using an airlock, have fun listening to the bubbles, if you are not – don’t forget to very gently release some of the pressure in the jar when you think of it!
Keep it in the fridge when you are done, I find I love it more after about 3 days in the fridge. Don’t let it stay there forever though, I say about two weeks in the fridge is good.
I cut the beetroot in good size chunks because I don’t want it to ferment too fast – there’s a lot of sugar in those babies!
So simple, so good for you, and the taste – it’s unreal. Keep in mind I kinda like the strong earthy taste and the horseradish and ginger give it a big zing. Drink a little every day and love it.
