Russian Beet Kvass

Prep Time10

fermentation7

Servings:

Calories: 4kcal

2-3 large beets chopped
3 tablespoons sauerkraut juice or juice from pickles if buying, make sure to get it from the fridge section, like Bubbies
1/2 teaspoon sea salt optional; I don't use it
filtered water

Place chopped beets into a half gallon mason jar.
Add pickle juice, salt and water to the shoulder of the jar (leave 2 inches of space between the top of the liquid and the lid).
Cover tightly and shake well to dissolve the salt.
Keep at room temperature for 5-14 days. If you see froth on top - just remove with a spoon.
When kvass gets a taste that's sour and pleasant to you, transfer it to the fridge.
Keep refrigerated for up to a month. It will not go bad after that time, but the amount of original antioxidants and lactic bacteria will start going down.

Update 2020: I haven't been using pickle juice or salt the last couple of years. I just toss chopped beets in a mason jar, fill with water, cover with a lid, and leave until I like the taste. I scoop out the froth daily.
The fermentation time varies widely, from 5-7 days to sometimes 14 days.
Real beet kvass turns very dark maroon, almost black color.
Every now and then, if I feel that fermentation is not goin fast enough, I shake the jar, or pour the content into a different jar to get things moving, and it really helps.