Beet Kvass

Instructions

1. Prepare the beets
   Wash the beets thoroughly, then peel and cut them into 1-inch cubes. Make sure to use organic beets if possible, as the skin and surface contain beneficial bacteria that aid in fermentation.
2. Prepare the fermentation vessel
   Use a clean 2-quart glass jar or container. Make sure it's thoroughly washed with hot, soapy water and rinsed well. You don't want to sterilize it completely as some natural bacteria helps with fermentation.
3. Combine ingredients
   Place the cubed beets in the jar. Add salt, lemon juice, and any optional flavor enhancers like ginger, garlic, cinnamon stick, peppercorns, or bay leaf. Pour in the filtered water, leaving about 1 inch of space at the top.
4. Stir and cover
   Stir the mixture thoroughly until salt is dissolved. If using honey, add it now and stir again. Cover the jar with a tight-fitting lid or a cloth secured with a rubber band if you prefer a more breathable cover.
5. Fermentation
   Leave the jar at room temperature (65-75°F/18-24°C) for 2-5 days. The warmer the temperature, the faster it will ferment. Check daily and release pressure if using a tight lid by quickly opening and closing it. The liquid will turn deep red and develop a slightly tangy smell.
6. Strain and store
   When the kvass has reached your desired level of tanginess (usually after 2-5 days), strain the liquid through a fine-mesh sieve into clean bottles or jars. The beets can be reserved for a second batch by adding more water, salt, and lemon juice.
7. Second fermentation (optional)
   For a fizzier kvass, leave the strained liquid in bottles with tight-fitting lids at room temperature for another 1-2 days before refrigerating. Make sure to release pressure once or twice daily to prevent excessive carbonation.