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BEET AND GINGER KVASS

Liz: Beet kvass was a by-product of preserving leftover beets from the root cellar in brine. Our kvass is like a natural beet soda that aids in digestion thanks to its probiotic properties. Be sure to review our fermentation tips (page 44) before Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. you begin the process. Using a splash of beet kvass from a Copyright © 2016 by Gefilte Manifesto LLC. previous batch kick-starts the fermentation process, but it’s Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo. not necessary. This recipe calls for extended wait times.

„ MAKES 2 QUARTS KVASS

2 quarts filtered water ¾ teaspoon kosher salt 3½ pounds beets, peeled and halved 3 ounces fresh ginger, scrubbed and coarsely chopped Splash of beet kvass from a previous batch (if available)

FOR SIMPLE SYRUP (OPTIONAL): ¼ cup boiling water ¼ cup sugar

1. Fill a gallon-size crock or glass jar with the filtered water. Add the salt and stir until it has dissolved. Place the beets and ginger in the crock and add a drop of kvass from a previous batch, if available.

2. Use a plate or wooden board to cover the beets and keep them beneath the brine. Cover the crock with a clean kitchen towel and let sit at room temperature for 7 to 10 days. On day 7, taste the kvass. The flavor should be full-bodied and earthy with a hint of sour, but it shouldn’t taste like vinegar. If it isn’t to your liking yet, let sit for another day or two. When ready, remove any large pieces of yeast by straining the liquid through a fine-mesh strainer and pouring into a glass vessel with a tight-fitting screw-on lid. Reserve the beets for making Clove and Spice Pickled Beets (page 72).

Beet and Ginger Kvass | Page 1 of 2 3. For a less-sour, slightly sweeter drink, make a simple syrup by pouring the boiling water into a small bowl and stirring in the sugar until it has completely dissolved. Let the simple syrup cool completely, then stir it into the kvass, 1 tablespoon at a time to taste.

4. Whether or not you are sweetening the kvass, note that the drink is particularly delicious when slightly carbonated. Leave the sealed bottle at room temperature for about 4 hours before storing in the refrigerator. Additional natural carbonation will build up after several days in the refrigerator, so open carefully. Serve chilled. The kvass will stay delicious in your refrigerator for up to 4 months.

Beet and Ginger Kvass | Page 2 of 2