Probiotic pickled beetroot and beetroot kvass recipe - lacto-fermentation
 
Prep time
Total time
 
A quick and easy 2-in-1 lacto-fermented recipe for a healthy and delicious probiotic beetroot kvass beverage and pickled raw beetroot. Yum!
Author:
Recipe type: Appetiser
Cuisine: Russian and Ukrainian
Serves: 2
Ingredients
  • 1 kg of beetroot (about 4 medium sized beetroots)
  • 3 cloves of garlic
  • 5 cm piece of ginger
  • 2 star anise
  • 1.5 Tbsp of sea salt
  • 1.5 L of spring water
Instructions
  1. Wash and clean the beetroot very well. Peel and trim the beetroot if necessary.
  2. Cut the beetroot into 5mm thick slices. Be very careful of your fingers!!
  3. Peel and cut the root tip off the garlic cloves. Peel the ginger if necessary. Cut the ginger into thin slices.
  4. Place the garlic, ginger and star anise into the bottom of a sterilized glass jar.
  5. Add the sliced beetroot.
  6. In a jug, mix the sea salt with the spring water until the sea salt is fully dissolved. Pour the brine solution into the jar to cover the beetroot.
  7. Leave about 3 cm space between the surface of the liquid and the top of the jar.
  8. Replace the lid and seal tightly. Store in a safe place at room temperature for 2-7 days. To your good inner health! :)
Notes
Allow the jar of kvass to burp daily. After a couple of days, taste test the kvass. It is ready to drink when it is a deep red colour and there are a few small bubbles working their way to the top. It should smell and taste earthy, salty and a bit like beetroot. When the kvass is ready for drinking, store it in the fridge. You can drink it when it is ready or leave it for a couple of weeks in the fridge and the saltiness will diminish and the flavours will keep getting better. Once the kvass is consumed, you can add more brine to the leftover beetroot in the jar to make a second batch of kvass. After the second batch is consumed, you can use the beetroot in salads or just eat them as a snack. Also, if you want, you can use the second batch of kvass to pickle hard-boiled eggs in, which will turn the outside of the egg white into a deep red colour. Bon appetit!
Recipe by Padaek at http://padaek.com/probiotic-pickled-beetroot-beetroot-kvass-recipe-lacto-fermentation/