- 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.
For more on fermented beverages:Fermented Beverages Your Way: Homemade
The Pits Soda Recipe
Sourdough Bread Kvass Recipe
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.
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.