Those of you who have been following my site know that I have recently switched my fermentation vessels to anaerobic vessels. There are many reasons for that, but for now, suffice it to say, I feel they are the most optimal to get the most benefit out of my ferments. I have also noticed a difference in improved health since my switch. This switch means I now have to change my recipes a bit. Using an anaerobic system, requires much less salt (total bonus right there!), and does not require any type of starter for the most part. These jars are also in liters versus quarts. My original recipe for beet kvass was for a one gallon vessel. Yes, I drink a lot of beet kvass! So, now I have had to adjust things a bit to work with the size of the new jars I have on hand, as well as using my own preference of adding lemon and ginger.
Today I want to share with you my recipe adapted for an anaerobic vessel. Since I go through quite a lot of beet kvass I tend to use as large a vessel as possible. However, I have broken the recipe down so you can make it in a 1 1/2 liter jar too.
- 4-5 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 -2% brine (22.5 - 30 grams of salt to 1.5 liters of water)
- juice of one lemon (optional)
- 1 inch piece of ginger, grated (optional)
- Place the beets in your 1 1/2 liter Pickl-It jar, you want them to fill your jar about halfway, and add your 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.
- Simply double this recipe for the 3 liter Pickl-It.
- *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.
The nice thing about this beet kvass is it will not be too thick or syrupy, it will not be too salty, you do not have to use an inoculant such as whey (which actually skips fermentation steps and is not the right bacteria you want), or a starter culture (which can be costly). I know so many people who have been turned off by the beet kvass recipes out there, particularly the one in Nourishing Traditions. I promise you will like this beet kvass. I have been advised to let beet kvass age in the refrigerator after it is done fermenting on the counter for at least 3 weeks or more. This helps to give it more depth of flavor, reduce the salty taste and increase the healing benefits. Give beet kvass a fair try before you give up on it, because I can’t even begin to tell you the immense benefits it will provide you with. (Read my original recipe for beet kvass for more info. on the health benefits).
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