Beet Kvass is a traditional Polish recipe for a classic lacto-fermented beetroot liquid. The full recipe is presented here and I hope you enjoy this classic Polish version of: Beet Kvass.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1kg beetroot
1l water
1 tbsp table salt
5 garlic cloves
4 allspice berries
4 bay leaves
20 black peppercorns
Method:
Begin by preparing the brine: bring the water to a boil, add the salt and stir until it's dissolved. Take off the heat and set aside to cool (it doesn't need to be cold, just lukewarm, but it shouldn't be warm).
Prepare a glass jar (1.8l): pour boiling water into the jar. Do not use metal or plastic containers. Discard the water (the boiling water is used to disinfect the jar).
Peel the beetroot and cut into large 4cm pieces. Peel and slice the garlic cloves in half.
Arrange the beetroot in the sterilized jar, alternating with the chopped garlic cloves and spices. Pour over the cooled brine.
Close the jar tightly and set aside in a warm place for a minimum of 6 days (it can be longer, for up to 14 days). Note that the longer you leave the kvass, the more sour it will be.
After this time, strain the beet kvass and pour it into a clean jar. The beet kvass is ready to use. It will keep in your refrigerator for up to a week.
You can discard the left-over beetroot or use them to make a salad.
