Beet Kvass with Garlic and Dill

Beet Kvass with Garlic and Dill Recipe

Beet kvass is a traditional fermented beverage with a deep, earthy flavor and a natural tang. It’s made by fermenting beets in salted water, which helps develop a refreshing drink with complex flavors. This recipe takes beet kvass a step further by adding garlic and dill, which enhance its aromatic qualities and add a touch of herbal freshness. With just a few simple ingredients, you can create a batch of this unique, vibrant drink to enjoy as a flavorful addition to your meals.

Ingredients

• 2-3 medium beets, washed, peeled, and cut into chunks
• 3-4 cloves garlic, peeled and lightly crushed
• 2-3 sprigs of fresh dill
• 1 tablespoon sea salt (non-iodized)
• 4 cups filtered water

Instructions

Step 1: Prepare the Beets

1. Clean and Chop
   Rinse the beets thoroughly under cold water, then peel them to remove any dirt or rough skin. Cut the beets into medium-sized chunks (about 1-inch pieces), as smaller pieces will help the kvass ferment more evenly.

2. Crush the Garlic
   Peel the garlic cloves and lightly crush them with the back of a spoon or a flat surface. Crushing helps release the garlic’s aromatic qualities, which will infuse the kvass with a mild garlic flavor.

Step 2: Combine Ingredients in a Jar

1. Arrange Beets and Add Flavorings
   Place the beet chunks in a clean, large glass jar (a 1-liter jar works well). Add the crushed garlic cloves and fresh dill sprigs to the jar, arranging them evenly among the beets.

2. Prepare the Brine
   In a separate container, dissolve the sea salt in the filtered water. Stir until the salt is fully dissolved, creating a clear brine.

3. Pour the Brine Over the Beets
   Pour the salted water into the jar, making sure the beets, garlic, and dill are completely submerged. Leave about an inch of space at the top of the jar to allow for any expansion during fermentation.

Step 3: Ferment the Kvass

1. Seal and Cover
   Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string. This cover allows the kvass to breathe while keeping out dust and insects.

2. Store in a Cool, Dark Place
   Place the jar in a cool, dark area of your kitchen, away from direct sunlight, for 3-5 days. During this time, the natural fermentation process will develop, and you’ll start to see bubbles forming in the jar. These bubbles indicate active fermentation.

3. Check and Taste
   After 3 days, taste the kvass to see if it has reached the desired level of tanginess. The flavor should be earthy, slightly salty, and tangy, with a hint of garlic and dill. If you prefer a stronger flavor, leave it to ferment for another day or two.

Step 4: Strain and Refrigerate

1. Strain the Kvass
   Once the kvass has reached the desired taste, strain the liquid into a clean glass jar or bottle, discarding the beets, garlic, and dill. Seal the jar with a lid.

2. Refrigerate and Store
   Store the kvass in the refrigerator to halt fermentation and preserve the flavor. It’s best enjoyed chilled, and it will keep for up to 2 weeks in the fridge.

Tips for the Perfect Beet Kvass

• Use Non-Iodized Salt: Non-iodized salt, such as sea salt, is recommended for fermenting as it doesn’t interfere with the natural fermentation process.

• Filtered Water: If possible, use filtered water to avoid any chlorine or other additives that may inhibit fermentation.

• Avoid Overfilling: Be sure to leave space at the top of the jar to allow gases to escape during fermentation, preventing overflow.

• Reuse the Beets: You can reuse the beets for a second batch by refilling the jar with fresh brine. The second batch may have a slightly milder flavor but will still be delicious.

Serving Suggestions

Beet kvass with garlic and dill is versatile and can be enjoyed in many ways:

1. Drink on Its Own: Pour a chilled glass of kvass for a refreshing, earthy beverage.
2. Add to Soups: Use beet kvass as a base or an ingredient in cold soups, adding a tangy note.
3. Cooking Ingredient: Incorporate a splash of kvass into salad dressings or marinades for added depth.

Variations

1. Add Fresh Herbs: Experiment with different herbs like fresh parsley or thyme to customize the flavor.
2. Extra Garlic: If you enjoy a stronger garlic taste, add an additional clove or two.
3. Ginger Twist: Add a slice of fresh ginger to give the kvass a warm, spicy undertone.

Storage and Shelf Life

Beet kvass will keep for up to 2 weeks in the refrigerator. As it ages, the flavor may become slightly more pronounced, so feel free to adjust the fermentation time to suit your taste. If stored properly in a clean, sealed jar, kvass will maintain its flavor and can be enjoyed over time.

Why You’ll Love This Recipe

Beet kvass with garlic and dill is a uniquely flavorful drink, earthy and vibrant with a gentle tang. Its deep red color and aromatic qualities make it a beautiful addition to any meal, adding not only taste but a touch of tradition. Whether you’re looking to explore new flavors or simply enjoy a homemade fermented drink, this recipe is easy to follow and provides a delightful introduction to beet kvass.