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Winemaking
The first mentions of fermenting beetroots date back to Old Polish times — it is one of the oldest food preservation techniques. Homemade beetroot kvass is an excellent base for borscht, fermented beet relish (ćwikła), and many classic dishes. In addition, it effectively supports the gut microbiota.
Recipe for beetroot kvass
Preparation:
- Peel the beetroots and slice them or cut into chunks.
- Place them in a large jar, then add the spices and garlic.
- Dissolve the salt in lukewarm water and pour over the beetroots so that they are completely covered.
- Insert the weight, screw the jar closed and leave for 5–7 days at room temperature.
- Once fermented, strain the kvass through a sieve, transfer to bottles and store in the refrigerator.
Enjoy! ...because homemade is better!
