Beet Kvass Update!

Happy Valentine's Day!

Just a quick note today!  I opened the beet kvass!!! 

When we last saw our beet kvass, it was early January and it was salty beet juice on our cold, cold counter.  

I moved the beet kvass (along with the saurkraut) into our utility room, which houses the boiler and is a few degrees cooler.  BEST MOVE EVER.

I checked on the beets today and it looked promising.  The top of the mason jar was bulging out a little, which made me think it was a little bubbly!  When I opened it up, it was!

It tasted like salty beet soda!  Not perfect (John thought it was too salty), but definitely a step in the right direction!

This post was featured on Tuesday Twister at GNOWFGLINS and the Hearth and Soul Recipe Exchange!

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  1. I have never tried Kvass, it sounds very interesting. I will have to research this before beets are available from my garden or the farmer's market. Thanks.


  2. I have beets in my garden, I will have to try the Kvass. I just made a wonderful cake with some of my beets. Thank you for sharing and have a nice day!

  3. Hi there...I make beet kvass often and I can tell you that #1: it's tastier if you leave it sitting out for 4-5 days instead of 2, #2: it gets less salty after you open it and it sits in the fridge, and #3: I made some with golden beets the other day and wow, is it yummy!

  4. I've never tried it but now I definitely want too! Great post!

    Thanks for sharing at the hearth and soul hop.

  5. Beet kvass is one of the few ferments that I've ever managed to rot/ruin. Don't know why, but I've never been able to get it to turn out.

    Thanks for sharing your update with the Hearth and Soul hop. I don't see a link back. Could you please add one so that more people can join in the fun? Thanks.

  6. @ButterpoweredbikeFunny, this is only the second thing I've managed to ferment properly. Lately even my yogurts have been going awry!