Apple Ginger Infused Beet Kvass
Prep time: 
Total time: 
Serves: 4
Beet kvass with apples and ginger
  • 2 beets chopped into small pieces (about ½")
  • ¼ head of cabbage rough chopped
  • 1 apple chopped
  • 1 tbsp ginger finely chopped
  • Brine: 2 cups purified water + 1 tbsp sea salt
  1. Chop up the beets, apples and cabbage.
  2. Put the cabbage in the bottom of a quart size mason jar and press down firmly.
  3. Add the apples and ginger.
  4. Add the beets.
  5. Make the brine by dissolving sea salt into purified water.
  6. Pour the brine into the mason jar until it covers the beets.
  7. Shake the jar a little to let the air bubbles out and add more brine if needed.
  8. Weigh the beets down with a rock or pickling weight.
  9. Set on the counter and allow to ferment for 3-5 days.
  10. You will know it's ready when you see a lot of small air bubbles in the mason jar and it tastes slightly sour.
  11. When ready, place in the fridge. Strain out the juice to drink.
Add the beets and cabbage to salads or eat them as a side dish.
Recipe by Fermented Food Lab at