Ingredients
Method
- Wash the beets without peeling. Cut them in cubes.Add the beets to a clean glass jar to fill it about halfway.Add sea salt ( about 2 tsp to 1-quart jar)Add additional optional flavorings like garlic cloves, ginger, spices.Add water leaving at least ½-inch of headspace at the top of the jar.Cover the jar with a cloth or if using metal cover use plastic foil in between.Allow to ferment for 1 ½ weeks or more in a room temperature, out of direct sunlight. Check it. You will notice changes happening to the liquid: sour smell, scum formed on the top (you can skim it off).Strain and refrigerate.
Notes
If your temperatures are lower than 70 degrees, extend your ferment time.
You can reserve some of the beets and beet kvass to add to new beet kvass making process.