KILNER RECIPE BOOK

Pickles & Fermented Foods: Beetroot & Wasabi Kvass

INGREDIENTS

METHOD

• 2 beetroot, peeled and sliced • 15g fine salt • 1tsp fresh wasabi, grated • 600ml filtered water

1. Combine the salt, water, and wasabi in a sterile 1 Litre Kilner ® Fermentation Jar. Stir until the salt has dissolved. 2. Add the beetroot and use a fermentation weight to keep it submerged in the liquid. 3. Add a Kilner ® Fermentation Lid and Airlock and leave at room temperature. Swirl the jar gently each day checking for bubbles. It should begin to fizz at 5 days, but it may take up to two weeks. Taste after 5 days and strain when it begins to fizz and taste sour. Use the beetroot in salads and sandwiches whilst the kvass can be kept in the fridge for cocktails (perfect with Bourbon in a Beetroot Sour) and of course in Borscht.

Makes: 1 x 1L Kilner ® Preserve Jar Serves: 4-6

Prep: 30 minutes Cook: 30 minutes

Difficulty level: Easy