About the Recipe
Kvass is a traditional fermented beverage originating in Eastern Europe, with historical records dating back to medieval Russia. It is made by soaking dark rye bread (often stale or dried) in hot water, then fermenting the liquid with sugar and a starter culture (often a previous batch of kvass or baker's yeast) for several days. Historically, it was a ubiquitous daily drink for all social classes. It is consumed as a refreshing, slightly tangy and effervescent cold beverage, and is also used as a base for cold soups like okroshka.
Ingredients
3 medium-large, fresh beets
1 tsp. sea salt
filtered water
2 Tbsp. starter liquid (fermented pickle brine, kefir whey, sauerkraut, or kimchi juice), optional
2–3 fresh, whole garlic cloves, optional
2 fresh ginger root slices, optional
Other herbs or flavorings (fresh dill, black peppercorns), optional
Preparation
Step 1
Trim beets of tops and roots, but don’t peel. Scrub thoroughly and dice into 1″ (2.5 cm) cubes. Place beets in sanitized 1 qt. (1 L) Mason-style jar along with garlic and ginger, if using.
Step 2
Sprinkle beets with sea salt, then pour filtered water over beets. Top off with 2 Tbsp. active starter liquid, if using. Cover tightly with lid or airlock—if using lid, you will need to remember to burp the gasses off daily.
Step 3
Ferment at ambient temperatures (65–70°F or 18–21°C) for 4–7 days until tart aroma develops. Strain off liquid to another container and refrigerate, using as needed. Jar may be refilled with fresh brine for subsequent batches. If mold develops, or liquid becomes slimy, discard and start over.