Beet Kvass

Scrub and dice the beets (if using organic beets, there’s no need to peel). Combine diced beets, ginger (if using), and starter culture (if using) into one half-gallon-size or divide evenly between two quart-size glass jars. Add the sea salt. Fill the container with cool filtered water to the top, then stir or shake well to incorporate the salt. Let sit at room temperature for 2 to 3 days, checking daily for mold or yeast growing on the surface. Let it ferment an extra 3 to 4 days if not using a starter culture.

Once the brine has a nice tart flavor and is slightly effervescent, similar to other fermented vegetables, strain the kvass (the resulting liquid), setting the beets and ginger aside. Stir lemon juice into the liquid. At this point, you can serve as-is or move to the fridge for storage. Alternately, you can transfer the prepared kvass to a flip-top round bottle, such as those typically used for beer brewing and other fermented beverages. Stored in this airtight bottle at room temperature for 1 to 2 extra days, the kvass will become lightly carbonated. Be careful when opening, as it will be effervescent and prone to overflow.

After the first or second fermentations, the kvass may be stored in the refrigerator for several months. If desired, reuse the beets and ginger to make a second batch. I would not recommend using the beets more than two times, as they will have given up most of their nutrients, flavor and fermentation potential.