World Flavors Cookbook

Beet Kvass

A traditional Ukrainian fermented beet drink — deep ruby-red, tangy, and slightly earthy, used both as a health tonic and a borscht base.

Cuisine: Ukraine

Ingredients

• 3 large beets, peeled and cubed
• 2L filtered water
• 1 tbsp sea salt
• 1 slice sourdough bread (optional starter)

Instructions

1. Place cubed beets in a large glass jar.
2. Dissolve salt in water and pour over beets.
3. Add sourdough bread if using for faster fermentation.
4. Cover with cheesecloth. Let ferment at room temperature 3-7 days.
5. Taste daily — it should become pleasantly sour and tangy.
6. Strain and refrigerate. Use as a drink or borscht base.