Orange Infused Beet Kvass
Author: Danielle
Prep time:
Total time:
- 2 beets chopped into small pieces (about ½")
- ¼ head of cabbage rough chopped
- 1 orange chopped into small pieces with orange peel left on.
- Brine: 2 cups purified water + 1 tbsp sea salt
- Chop up the beets and orange.
- Put the cabbage in the bottom of a quart size mason jar and press down firmly.
- Add the orange.
- Add the beets.
- Make the brine by dissolving sea salt into purified water.
- Pour the brine into the mason jar until it covers the beets.
- Shake the jar a little to let the air bubbles out and add more brine if needed.
- Weigh the beets down with a rock or pickling weight.
- Set on the counter and allow to ferment for 3-5 days.
- You will know it's ready when you see a lot of small air bubbles in the mason jar and it tastes slightly sour.
- When ready, place in the fridge. Strain out the juice to drink.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/beet-kvass-liver-cleanser-two-ways-taste-good/
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