How to Ferment Beets

Kvas, or fermented beet juice, is used to make borscht.

Beets are a traditional staple food in eastern Europe, since they grow easily and keep well in storage over the winter. In eastern Europe, Russia in particular, they are often fermented in a brine solution and kept in crocks. The beets themselves are eaten as pickles, and the fermented beet juice, called kvas in Russian, is used as a central ingredient in borscht (beet soup). If you want to make borscht completely from scratch, prepare fermented beets at home. It only requires a few kitchen tools and basic ingredients.

Things You'll Need

• Beets
• Vegetable peeler
• Knife
• Sieve
• Water
• Pot
• Earthenware crock
• Lid or aluminum foil
• Cheesecloth
• Large bowl

Instructions

1. 

   Chop or slice the beets.

   Peel three beets for one cup of fermented beet mixture using a vegetable peeler. Then, with a knife, chop them into 1 inch cubes, or slice them. Some recipes advise that you cook the beets before placing them in the crock for fermenting, but most basic recipes do not require this.

2. 

   Pour lukewarm water over the beets.

   Place the cubed beets in a sieve and place the sieve in the sink. Run cold water over the beets and wash them thoroughly. Meanwhile, measure out about 5 cups of water and place in a pot. Heat the water on the stove until it is lukewarm (about 105-115 degrees F). Take the water off the stove and pour it carefully into the crock, over the beets. The water should only reach about 2 inches above the level of the beets.

3. 

   You can use aluminum foil in place of a lid.

   Put the lid on the crock. If it does not have a lid, cover with a piece of aluminum foil. Put the crock in a warm place. Traditionally, the crock would be put near the kitchen stove. Let the crock sit at room temperature for between three and seven days, or until the liquid is sour and has a pickled taste.

4. 

   Line a sieve with cheesecloth to strain the kvas.

   Line a sieve with a double layer of cheesecloth and place the sieve over a large bowl, if you only want the fermented beet liquid (kvas). Open the earthenware crock and carefully pour the fermented beet mixture through the cheesecloth. The kvas can be stored in well sealed jars. The beet chunks can be stored in separate jars and eaten, or else discard them.

5. 

   The fermented beets can be stored in the refrigerator.

   Take the filled crock and remove it from the warm place when it has fermented thoroughly, if you want to keep both the liquid and the beets. Place the crock, still sealed, in a cool dark place such as the refrigerator; this will stop the fermentation. It will keep for several months.

References

• "Making Sauerkraut and Pickled Vegetables at Home..."; Klaus Kaufmann et al; 2002
• "Encyclopedia of Jewish Food"; Gil Marks; 2010
• "Very Vegetarian"; Jannequin Bennett, et al.; 2001
• "A Continual Feast..."; Evelyn Birge Vitz; 1991