Honey-fermented kvass
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Beets fermented in honey water into a tangy, earthy drink, with optional flavors and a short second ferment for fizz.
Ingredients
- 2 ½ cups water chlorine-free
- 2 tablespoon raw honey (raw, unpasteurized; regular honey won’t ferment)
- 1 medium-sized beet or 2 smaller beets (at least 1 cup cubes)
- Additional flavors (optional)
- 1 teaspoon of sugar for carbonating
Equipment
- mason jars
- glass bottle
Directions
- Stir the water and honey together in the bottom of a 1-quart (1 L) jar.
- Scrub the beet and trim off the top and tail, but don’t peel it. Cut it into small cubes and add to the jar. Close with a lid that lets gas out (a Fido jar, a pickle pipe, or a loose lid for a short ferment).
- Ferment somewhere dark, such as a kitchen cupboard, for 2-3 days.
- When it is done, seal the jar airtight and keep it in the fridge, or bottle it to carbonate.
- To carbonate, strain it into a plastic pop bottle or a swing-top beer bottle (not a decorative bottle). Add 1 teaspoon sugar, cap it, and swirl to dissolve. Leave on the counter for 1-3 more days until fizzy, popping the lid to test flip-tops, then refrigerate.
- Enjoy the leftover beets in soups, in salads, or as a snack.
Notes
Once carbonated, refrigerate and enjoy within 2 weeks. Not very sweet; sweeten to taste after fermenting. Safety: because of raw honey, not recommended for pregnant women, children under 1 year old, or anyone immunocompromised. Bottles under pressure can burst: use proper bottles and refrigerate once fizzy.
Nutrition
Serving: 53g | Calories: 86kcal | Carbohydrates: 23g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 103mg | Fiber: 0.6g | Sugar: 22g | Vitamin A: 11IU | Vitamin C: 1.2mg | Calcium: 6.1mg | Iron: 0.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cups; medium-sized beet (the first choice counted). Brands and portions vary, so use it only as an approximation.