2tablespoonsHimalayan pink saltcan substitute with sea salt
Note: I strongly suggest wearing gloves while making this recipe to ensure that bacteria from your hands don't get into the fermentation process. Or wash your hands thoroughly!
Rinse a half gallon jar with a close fitting lid thoroughly. Fill it with hot filtered water to rise, sterilize, and then set aside.
Rinse your knife with hot boiling water. Cut off the greens and save them for other dishes. Rinse the beets thoroughly, peel them, and then slice them into small cubes. Place them into the jar.
Add 2 tablespoons of Himalayan pink salt to 6 cups of filtered water in a saucepan. Bring to a boil to dissolve the salt completely and then let it cool down fully.
Pour the water into the jar once cooled, and close loosely with a lid. Place the jar on a saucer or plate to catch drips and store in a cool and dark locations with minimal light for at least 7 to 10 days.
Open the jar each day to check for any white yeast formation (and if so, skim it off and throw it away). Opening and closing the lid also allows for the gases to escape.
After about 10 days, you can strain the liquid, close the lid more firmly, and put it in the fridge. The kvass will continue to ferment, but it will be slowed down significantly due to the temperature. Leftover beets can be used to make another round of kvass or used in a salad or thrown away.
I typically dilute a shot glass portion of the kvass with some filtered water, add a squeeze of lemon and some ginger to drink it like a tonic!
Please ensure that the jar and all utensils (e.g., knife, cutting board) you are using for kvass are disinfected with boiling water. This reduces the risk of introducing unwanted bacteria and will ensure that the fermentation can be achieved in the best way! I typically use disposable gloves and board to prepare the beets.
Check on the kvass daily and remove any white layer formation with a wooden spatula or spoon.
This is definitely a drink that'll take some time getting used to! I typically do a shot glass of kvass (similar to what's pictured in the post) and squeeze a tiny bit of lemon juice on top.