Honey-fermented kvass

Course Side Dish

Cuisine American

Keyword beet recipes, fermented drinks, kvass recipe, probiotic drinks

Prep Time 15

Total Time 15

Servings 2 cups

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

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

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.