I've been reading about a mysterious magenta concoction for a few years now, and today I have finally attempted to make it: the famed lacto-fermented beverage Beet Kvass. This wondrous drink has a long history among Russian people, who are also known to make Kvass with rye bread, currants, raspberries, lemons and cherries. This particular recipe is a delicious combination of beets, lemons, and ginger left to ferment on your counter for 10 days. Unlike other beverage ferments like kombucha or water kefir, Kvass requires no special "starter." Beets, which are high in folic acid, magnesium, Vitamins A, C and more, are in season and therefore easy to acquire locally at this time of year. Try this simple recipe for something new this autumn, you'll be glad you did!
• 4 large beets, quartered
• 2 lemons, quartered
• small amount of ginger, chopped
• 1 tablespoon pure sea salt
• 9 cups filtered water
Combine all ingrediants in a gallon jar, leaving 2 inches of air at the top. Lightly lid and leave on the counter, out of direct sunlight. Stir daily to break up the surface yeasts that will naturally form. After 10 days strain and refrigerate. Share this tangy beverage with friends and they will be impressed. Can also be served over ice or combined with sparkling water.