Photo by Shannon Stonger
This riff on the traditional beet kvass is a seasonal marriage of sweet and earthy. A great fall drink, this is my favorite way to make beet kvass. Not too salty, not very sweet, and just a little bit tangy, it’s a pleasure to drink.
- 1 large beet, chopped
- 1-1⁄2 large apples, chopped and divided
- Water as needed
- 1 teaspoon sugar, optional
Combine chopped beet and 1 chopped apple in a quart jar. Fill jar with water, leaving 1 inch of headspace. Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy.
Strain kvass from beet and apple, and serve immediately. If carbonation is desired, bottle kvass with remaining chopped apple and sugar. Leave to ferment 1 to 2 more days before consuming or refrigerating.
Fermentation time: 4 to 9 days.Storage time: 1 to 2 days at room temperature; up to 1 week refrigerated.
Recipe and photo reprinted with permission from Traditionally Fermented Foods by Shannon Stonger, Page Street Publishing Co., 2017.
Shannon Stonger, founder of the Nourishing Days blog, holds a bachelor’s degree in chemistry. She and her family live on an off-grid homestead in Texas.