About:
Kvass is a liquid infusion commonly of rye bread, root vegetables and fruits. It’s slavic in origin with the root of the word meaning to ‘make sour’. It’s drunk as a powerful health tonic and for its great taste! This kvass recipe uses a beetroot water infusion. You get the wonderful rich and earthy taste of beetroot which compliments nicely with the fresh dill. In addition there is the unmistakable depth of taste coming from the lactic fermentation. As well as a tasty tonic this recipe also gives you flavourful fermented beets that I find are a great addition to sandwiches.
Ingridients:
- Beetroots
- Dill
- Salt
Method:
Begin by peeling and chopping the beetroots into chunks or slices. I prefer to chop them into slices as they are great as a sandwich filling. Add the beetroot to a fermentation vessel and fill with water. Put in the fresh dill, you can be generous here. Lastly a good helping of quality salt without iron. Give the mixture a stir once a day to prevent surface moulds from growing. Ferment at room temperature, the longer you leave it the more sour it will become. I prefer it not too sour and like to refrigerate it after 5 days. You can remove the beets and add them to a separate jar. You’ll want to add more salt to them and leave them to ferment for an extra day before refrigerating.
Creative Fermentation 