Question 1

Does beet kvass need whey or a starter?

Accepted Answer

No, you absolutely can make beet kvass without whey or a starter. For this recipe, I use raw beets, sea salt, and water and let everything ferment at room temperature for 3–4 days.

Question 2

How long should beet kvass ferment?

Accepted Answer

Let the beet kvass ferment for 3–4 days at room temperature and keep the jar out of direct sunlight. After that, strain out the beets, transfer the kvass to a clean glass jar, and store it in the refrigerator.

Question 3

Do I need to peel beets for beet kvass?

Accepted Answer

I like to peel my beets before chopping them, but if I'm using organic beets, I'll sometimes leave the skins on. Either way, chop them into small pieces before adding them to the jar.

Question 4

What does beet kvass taste like?

Accepted Answer

Beet kvass has an earthy, salty, tangy flavor.

Question 5

How long does homemade beet kvass last in the refrigerator?

Accepted Answer

Keep the finished beet kvass in a tightly sealed glass jar in the refrigerator for up to several weeks. You can also pour it into smaller glass bottles if that makes it easier to store and serve.

Condiments and Seasonings

Homemade Beet Kvass

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Homemade Steak Seasoning

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Vanilla Cream Cheese Frosting

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