- 4-5 small to medium beets, peeled and quartered (you want them cut this size, because you will use them in a second batch and will be cutting them in half)
- 1.5 Tbsp of sea salt
- juice of one lemon, or 1 whole lemon cut into quarters (optional)
- 1 inch hunk of ginger, peeled and cut into a few pieces (optional)
- Place the beets in your 32 oz jar, you want them to fill your jar about halfway
- Add enough brine to fill. Stir well. Clamp down the lid. Place the airlock into the lid and fill with 1 1/2 tablespoons of water.
- Cover the jar with a cloth and leave on the counter or in a cupboard covered to protect it from UV light.
- Ferment in a warm place (mid 70°F to low 80°F) for 7 to 9 days. You may see bubbles forming on the top. This indicates active cultures are thriving. Taste after several days.
- Transfer the beet kvass into wire stopper bottles, if desired add some grated ginger and the juice of one lemon divided into the bottles, let sit in a dark cupboard for one more week before moving to the fridge.
- Take the used beets and cut them in half and add back to your vessel. This time add a hunk of ginger and one lemon cut into wedges. Add brine to fill. Repeat process. The second brewing with the beets will be a bit different. Mine usually turn out a bit cleaner and more effervescent.
- *Note – If you have purchased beets with greens make sure your beets have been detached from your greens for at least a week before using them. If you have ever had issues with Kahn yeast showing up (white foamy yeast at end of ferment) – you might want to add a teaspoon of sugar to the brine to provide enough food for the LABs.
- **Note: If your temperatures are lower than 70 degrees in the winter simply extend your initial ferment time to 10-14 days (this is about right for my kitchen).
Adapted from: http://divinehealthfromtheinsideout.com/