Those of you who have been following my site know that I have recently switched my fermentation vessels to all Pickl-It jars. 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 the Pickl-It requires much less salt (total bonus right there!), and does not require any type of starter for the most part. The Pickl-It is 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 Pickl-It 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 the Pickl-It. 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.
Ingredients:
- 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)
Instructions:
- 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).
*Note- I am not an affiliate for the Pickl-It jars. I do not make any profit from recommending them. I am simply a happy customer.
Lydia Joy Shatney is certified as a Nutritional Therapy Practitioner through the Nutritional Therapy Association. Additionally, she is a co-chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.
Lydia offers specialized one-on-one counseling for those that are looking to transform their health through dietary advice (both food and supplements), learning cooking techniques, shopping guidance, as well as fitness inspiration and self-empowerment. These personal consultations are tailored to suit your specific needs and can be done over the phone, Skype or in person. Lydia will work with you in person locally or long distance across the globe. Lydia currently offer 3 & 6 month packages. In these packages you will receive phone consultations, email support, food journal evaluations, a thorough nutritional assessment, lots of handouts, supplement recommendations for your specific needs, information, recipes, tips, cooking ‘how to’s’ and more. Contact Lydia to sign up for your free initial consult call today!
{ 34 comments… read them below or add one }
Hi..great post..i just purchased the pickl-it jars and completed my first batch of kvass. I did talk to the owner at pickl-it and i know she has changed her recipe and instructions. The beet kvass I made per her instructions actually fermented for 3 weeks on the counter and then went to the refrigerator. She is finding there is more good bacteria in the kvass when it ferments longer. just an FYI you might want to try
Barbara,
Thanks for pointing that out, I just got confirmation of this info. after reading your comment and will edit my recipe.
Your instructions call for 22.5-30 grams of salt, but later in the recipe you say 1 TBS.
Please clarify.
Marion,
I apologize for the confusion, I just edited it, use the brine. I’ve also edited this recipe for a much longer ferment time after learning from the PI owner and a master brewer friend of mine, that kvass benefits from a much longer ferment than I originally thought. It also makes it less salty and more palatable and increases the healing effect of it. This is how I am brewing my beet kvass now and it’s been even better (and I already liked it before).
Ok, after two weeks (or is it three weeks, as Barbara commented above?) on the counter, does the beet kvass still need to age in the fridge for another three weeks before using? I’ve never done this before and I just want to be clear on how to do it.
It does not need to ferment longer in the fridge after the initial ferment on the counter – though if you want to let it go longer in the fridge go for it -simply taste it first to see if you like it!
Once you’ve put the Beet Kvass in the fridge in bottles, do you need to release the pressure in them each day? I’m assuming there would be a couple of bottles and it would take days/week to drink them all. Bit concerned about having a bottle explode or fountain out when opened….
Thanks.
Do you have to move it into bottles after 2 weeks or can you continue to let it ferment in the pickle it for another week. I just hit the 2 week mark yesterday so want to make sure I am doing it right. Also in the beginning of my ferment I noticed some white foam like bubbles at the top of the liquid that has now turned brown and popped. Do you think this is still ok to use? Also what is the purpose of waiting one or more weeks after you have cut off the beet greens?
Amy, I would taste it now and see if you like it – if it’s still too salty for you, you can let it go longer. It you like it now then you can strain out the beets and bottle it for a second ferment. That is when I’d add flavor, such as lemon juice or ginger or both. The white foam is probably a harmless yeast called Kahm yeast—you can leave it or skim it. You may want to add a teaspoon of sugar to your next batch if this becomes an issue or try filling your jar with more beets, thus providing more sugar to feed the lactic acid bacteria.
oh and the reason you wait after you remove the tops is to concentrate the sugars in the beets so that your ferment has enough sugar to feed the lactic acid bacteria. Hope that helps!
I was wondering why you had to remove the tops a week before making this up – I was thinking “Surely they’d be better straight out of the garden” but maybe not – most veg doesn’t convert sugar until after it’s harvested.
Thanks for all your help Lydia! I think I am going to try a second ferment with my next batch. I ran out of bottles and really wanted to get started with drinking it.
Hi Lydia,
Should I scoop out the bubbles that form on the top or should the pickl-it jar never be opened for three weeks?
Thanks, Marion
Success! OMG–my beet kvass is soooo delicious. I used three large beets, 30 gm. of Himalayan pink sea salt and left it on the counter for 12 days, at which point it had stopped bubbling and the beets were drifting to the top. I diluted 3 0z of the kvass with 3 0z of San Pellegrino water–it is fabulous! The consistency is thick and substantial. I’m hooked.
That’s great Marion! I am so so glad you love it! Yay for persistence!
hi Lydia,
what adjustments would I need to make if I dont have a pickl-it jar? I live in the UK, and havent been able to source them here. I attempted my first batch, let it ferment for 2 weeks, and found it so, so salty,I don\’t know if I can drink it…am trying a 2nd ferment by cutting the beets in half, using a cup of the original kvass, and filling my jar with water…should I leave the 2nd ferment out for 3 weeks? thanks alot.
What size of Pickl-It jar do you now use? The 4 or 5 liter jar?
I use a 3 liter David
Where cn I get the bottles?
Hi! I really need some advice, my Beet Kvass was in the cupboard for 2 weeks, then bottled, back in cupboard for 1 week now in the fridge. I tried it and it’s salty. I liked it, but since I never tried Beet Kvass before, not sure what it should be like!! Will it get less salty after being in the fridge a while? If not, is it ok to drink it anyway??
Lori,
Put it in the fridge and forget about it for another week or two -then taste it again to see if it’s more palatable. It shouldn’t be salty, but more minerally and even a bit effervescent.
The bottles for a second ferment Paula? You can get them at brewing supply stores, Ikea or use Grolsch bottles.
Try adding 2-3 apples, peeled, cored, shredded. Apple Beet Kvass !!
Can you put them in any jars for the second ferment or does it have to be ones with the stoppers? I have two glass milk jugs that have snap on plastic lids, would that work? Or should I just forgo the 2nd ferment this time and try to get some bottles like that for the next round? Thanks!
Personally, I’d wait to get the wire stopper bottles Sandy!
I’ve had my second round going for about 9 days in a pickl-it and this morning when I looked at it, there are 2 large white fuzzy circles on the top of the liquid, each about the size of 2-3 quarters. I assume that is mold? How did it get it there and/or how do I prevent it in the future? I set it up just like the first batch and that one did fine. Thank you!
Jennie,
If you see a thin white film on the top of the kvass—this is likely a harmless yeast called Kahm yeast—you can leave it or skim it. You may want to add a teaspoon of sugar to your next batch if this becomes an issue or try filling your jar with more beets, thus providing more sugar to feed the lactic acid bacteria. It doesn’t sound like that to me though – I would probably pitch it and make sure you use enough beets next time. Also clean out your vessel really well. Are you brewing anaerobically? It’s easy to get mold in a non-airtight jar.
I used the same beets to start a second batch like you mentioned above- cut them in 1/2 and put them in the pickl-it and set it up exactly the same way as the first time. I assume then it should be airtight? It isn’t foamy at all and doesn’t cover the surface. It looks fuzzy and is in 2 patches, so I assume it’s a mold- just puzzled as to how it would show up when using a pickl-it. Isn’t that supposed to be airtight and therefore prevent it? I think I will just toss it, just mostly curious how to prevent this again or if I did something wrong in the setup. I think I maybe only did a quick rinse and not a good scrub down when I took out that 1st batch and started the 2nd batch- so I could try that next time. Thanks for your feedback!
My first attempt at Kvass was great, both the first and second ferment. I just did another batch, the first one was fine, they’re now bottled in the wire stopper bottles. I did a second ferment and after about a week there was what I assume was yeast on top. I removed it and put a dash of sugar as instructed previously. But a few days later, more stuff on top and there were stringy bits (?). Needless to say I chucked it. Any idea what that was??
I’m hoping you can help me. I have successfully made beet kvass per NT recipe in mason jars and have loved it! I recently invested in Pickl-it jars and did the beet kvass recipe from Pickl-it. Was I ever disappointed. The bubbles never stopped and went up into the air lock, which after 3 weeks started to mold in there. Not to mention it is impossible to get in there and clean the air locks. I’d really like to have success with my new jars, so if you can help any, I’d appreciate it. I have gotten no response from Pickl-it.
Sherri,
I’ve had active ferments overflow before – it’s usually because they are too full to begin with -which is why checking on them can help and removing the lid early on to clean it up would be good. Did it overflow in the fridge? I’m not sure what happened, maybe you can explain a little more as this particular situation has not happened to me with beet kvass before
I made sure the jars weren’t too full, just filling to the shoulder. It wasn’t the liquid that overflowed, it was the bubbles. I get those same bubbles in the mason jars, too. I also questioned the length of time on the counter. N.T. recipe says 2-3 days, and sometimes mine take 4-5 if it’s really cold. I just keep checking using a straw until it’s the right taste. However, in the Pickl-it, the recipes says 3 WEEKS! So the bubbles I was seeing is the counter fermenting. The Pickl-it kvass never made it to the fridge. I chucked it. Smelled so bad after 3 weeks. And if I have to keep opening them up and cleaning out the airlock, this really defeats the whole purpose of the jar. Maybe I’m expecting too much from the Pickl-it, since I’ve had more than one questionable ferment happen now (it’s happened on at least 2 of the 3 jars, so it’s not just the jar). However, in my 7+ years of using mason jars I’ve never had a ferment go bad.
I don’t leave my beet kvass on the counter to ferment for 3 weeks. Consider the temperature when you brewed – was it warm enough? 70-80 degrees? I wouldn’t fill the vessel entirely with beets either. The NT recipe uses whey which actually skips steps of fermentation – it’s not a good recipe or way to make kvass, plus in a mason jar you really do not know what is proliferating since it’s not airtight. I think this could be just a matter of tweaking and paying attention to a few details before starting the ferment. Sorry you are having trouble – I wouldn’t give up just yet though.
I put my 2L Pickl-it Beet Kvass in the cupboard for 2 weeks. I wrap it in a tea towel to block light. Personally I only put about 1-2″ of chopped beet at the bottom, my 21 grams of salt and water to the shoulder. All but one 2nd ferment have come out perfectly. I then put the liquid in 1/2 litre wire stopper bottles, back in the cupboard for a week then into the fridge. So far YUM. Does it take less time during the summer?