Preparation

Willy Wonka understood that the best inventions walk the line between magic and science. This fizzy lifting kvass does exactly that—using the natural fermentation process to create a drink that bubbles and fizzes with probiotic life, making you feel light enough to float (though we recommend staying grounded).

Kvass is an ancient Eastern European fermented beverage, traditionally made from rye bread, but this beet version transforms the humble root vegetable into something spectacular and ruby-red. The ginger adds a warming spice that complements the earthy sweetness of the beets.

Fermentation Process

1. Place the cubed beets and sliced ginger into your clean glass jar.
2. In a separate container, dissolve the sea salt and honey in 1 cup of warm filtered water. Stir until completely dissolved.
3. Pour the salt-honey water into the jar with the beets, then add the remaining 5 cups of filtered water and the caraway seeds. The beets should be completely submerged; add more water if needed.
4. Cover the jar opening with cheesecloth secured with a rubber band, or use the lid very loosely. You want air to escape but dust and insects to stay out.
5. Leave the jar at room temperature, away from direct sunlight, for 5-7 days. You should see bubbles forming within 2-3 days—that's the magic happening.
6. Taste after day 5. The kvass should be pleasantly tangy and slightly fizzy. When it reaches your desired flavor, strain out the beets and ginger.
7. Transfer the liquid to a clean bottle with a tight-fitting lid and refrigerate. The cold will slow fermentation and increase carbonation.
8. Serve chilled in small glasses. The first sip should make you feel wonderfully light. Just avoid burping near any ceiling fans.

Note: Save the fermented beets for a second, milder batch by adding fresh water and a tablespoon of salt, or chop them into salads for a probiotic boost.