Fermented Beets and Beet Kvass

Name: Fermented Beets and Beet Kvass
Yield: Makes about 3 cups fermented beets and 2½ cups beet kvass
Ingredients: 1 pound red, beets (2 large beets), rinsed and peeled; 5 cups, water; 7½ teaspoons Diamond Crystal, kosher salt

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By Sasha Marx

Vegetables

Condiments

Rescuing pickled beets with simple fermentation.

SERVESMakes about 3 cups fermented beets and 2½ cups beet kvass

WHY THIS RECIPE WORKS

Most people associate pickled beets with the cloyingly sweet, soft, and syrupy product sold in grocery stores. In our minds, those descriptors don’t jibe with the things we value in a good pickle—crispiness, crunch, salt, acidity, and refre...

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