3. Good Organic Gardening - May-June 2016 AvxHome.in

FERMENTING & PICKLING | BEet Kvass
Star ingredient: Beetroot
Beetroot Kvass
Kvass is a fermented drink originally made from rye bread, but can also made from beets. Beetroot is high
in betacyanin, which has been found to significantly oxygenate the blood, so it’s a double whammy with
the micro-organisms from the lacto-fermentation. A small amount daily will have very beneficial effects on
health. You can even use some in salad dressings where a little colour won’t be a problem, such as in
a beetroot, rocket, walnut and feta salad, or mix it with carrot or orange juice.
Ingredients
• 2-4 beetroots, washed, peeled &
cut into small cubes
• ¼ cup whey
• 1 tsp unrefined sea salt
• filtered
water
Method
• Place
beets in bottom of jar.
• Add salt and whey and fill jar
with filtered water to about 2cm
from top. Put lid on and give it
a good shake.
• Loosen lid off and leave at room
temperature er for 2 days to ferment.
• Once
fermented, tighten lid,
transfer to fridge and use as
desired. ed The salty flavour will
mellow
over time.
Tip: When all the liquid has been
drunk, you can add more whey (or
a little of the liquid from the first
batch) and water to the beetroot in
the jar and
ferment another batch.
Then discard the beets.
Variation: Add grated ginger.
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