How to make Lacto Fermented Beets and Beet Kvass

Lacto-fermentation is a method of preserving vegetables. The process uses no fuel or preservatives, and allows vegetables to retain nearly all their nutritional value. Fermentation by natural lactic-acid-bacteria was used long before freezing and modern canning became standard food preservation methods. Vinegar has replaced lactic acid in most vegetable pickling processes. Before the advent of modern refrigeration and freezing, fermentation, drying or smoking were the primary methods of food storage and preservation. Asian, Indian and South Pacific cultures still utilize lactic-acid fermentation to preserve fruits and vegetables.

Fermented foods are those that have been overgrown by edible micro-organisms. These foods are pleasant tasting or nutritionally advantageous to humans. Lacto-fermentation involves converting the fermentable sugars in food to lactic acid by any of a number of "Lactobacillus" or related organisms. Diced or shredded vegetables are submerged in cool water, along with a quantity of sea salt or canning salt. The vegetables are held under the water by a weight of non-reactive material. Fermentation from naturally occurring bacteria takes place in this environment, leading to a bubbling, effervescent effect in the liquid surrounding the vegetables. The resulting product is kept in cool storage, and eaten in its raw, fermented state. 

Lacto-fermented beet products include a beet-juice beverage called kvass. Beets soaked in filtered or spring water and sea salt creates Kvass. (Some use whey but I skip it). The drink is sometimes touted as a beneficial morning drink. Lacto-fermented beet juice retains the active probiotic cultures of lactic-acid micro-organisms after several weeks in cold storage. -Excerpts from Livestrong Article

How to make Pickled Beets and Beet Kvass: 

Makes approx. 1 Quart

3 Medium Sized Beets 

1 1/2 tsp Himalayan or Real Salt

Filtered Water

Seeds from two Cardomom pods or three cloves (optional for beets but skip for kvass)

1/2 Medium Onion (optional for beets but skip for kvass)

Chop the Beets (and onions if adding) into pieces as pictured above.  Place beets (and onions) into a well sterilized, wide mouthed, quart sized mason jar and press down lightly with a meat hammer or juicer pressure. Add salt (and spices if using) and fill jar with filtered water, enough to cover the beets.  The top of the beets should be at least 1 inch below the top of the jar.   Cover tightly and turn up and down several times to mix, then open and press the beets down again so they are below the water.  Cover tightly again and keep at room temperature for about 3 days before transferring to cold storage.  During the three day process if you notice the beets rising above the water open and press below water, and then close tightly again.

For Kvass, just remove the beets...and drink the liquid!  One four ounce glass, morning and night, is an excellent blood tonic, cleanses the liver, and is great for digestion and maintaining healthy intestinal flora. 

And here is a magical recipe I found for Citrus Ginger Beet Kvass! OMG.

Enjoy and have fun Lacto-fermenting!!!