Pickles & ferment bases
Burakivyi Kvas (Beet Kvass)
Буряковий квас · A lacto-fermented ruby-red liquid made by steeping raw red beets in lightly salted water with a fermentation starter (rye bread, sourdough, or pickle brine). It functions as a reusable acidic foundation in Ukrainian cookery — its sharp, earthy tang supplies the 'sour' element in traditional borshch, cold summer soups, and sauces, while the softened fermented beets themselves are eaten as a side dish.
The formula
~1:1 to 1:1.5 beet:water by weight; 1–2% salt by water weight; optional starter
Source [4] (MasterChef judge Yaroslavsky) gives 1.5 kg beet : 1.7 L water (≈1:1.1); source [3] gives 1–2 kg beet : 2–3 L water; salt 1 tsp per ~1.7 L (≈0.3%) up to 1–2 tbsp per 1.5–2 L (≈1–2%).
Identity
- Lacto-fermented (not vinegar-preserved)
- Ruby-red to deep burgundy color
- Earthy-sour flavor with mild natural sweetness from beet sugars
- Ukrainian origin, documented as an old pre-industrial kitchen staple
- Reusable: the jar can be 'topped up' with fresh beets and water after each draw
- Produces both a liquid base and a solid fermented-beet garnish
Ingredients
| Base | raw red beets (Beta vulgaris) | Mature red table beets, scrubbed and peeled; ~500 g – 1.5 kg per 1.5–2 L water. |
| Liquid | cool filtered or spring water | Non-chlorinated; sources use plain drinking water at room temperature. |
| Seasoning | salt (fine sea or kitchen salt) | Roughly 1–2% of water weight; restrains spoilage organisms and selects lactobacilli. |
| Culture | rye bread slice OR pickle/sauerkraut brine OR honey | Acts as a fermentation primer; source [2] uses toasted black bread, source [4] uses 1 tbsp sauerkraut brine, source [3] allows a piece of rye bread or honey. |
| Aromatics | garlic and celery | Source [2] (FoodOboz, Pani Stefania) adds 1 head garlic + 1 celery stalk for a 'borshch kvass' variation. |
| Sweetener | sugar or honey | Source [2] uses 3 tbsp sugar per 3 L; source [3] allows a spoon of honey. Not strictly required — beet sugars alone can drive fermentation. |
Method
- 1Scrub, peel, and slice or cube the raw beets (≈2 cm pieces or 5 mm rounds).Maximizes surface-area contact with the brine so sugars and pigments leach quickly into the liquid.
- 2Pack beets into a clean 3 L glass jar; add salt, the chosen starter (bread slice, pickle brine, or honey), and any aromatics.Combining beet sugars, salt, and a lactic primer before the water ensures even distribution and reliable fermentation start.
- 3Pour in cool water to cover, leaving 5–7 cm of headspace.CO₂ produced during active fermentation needs room, or the brine will overflow.
- 4Cover the mouth of the jar with gauze or a clean cloth and set in a warm spot (≈20 °C) for 3–7 days.The cloth allows gas exchange while blocking dust and insects; ambient warmth keeps lactobacilli in their active range (20–25 °C).
- 5Skim any foam or surface film daily; taste from day 3 onward.Skimming removes kahm yeast and oxidised pigments; tasting tracks the balance between sweet, sour, and earthy.
- 6Strain the kvass off the beets once it is pleasantly tart; refrigerate the liquid. Reserve the beets for eating or discard.Cold storage arrests fermentation at the desired acidity; the beets themselves become the fermented side dish 'kvashena buriachka'.
- 7(Optional) Replenish the jar with fresh beets, water, and a pinch of salt to start the next batch.Residual lactobacilli and beet pigment 'seed' the new batch, embodying the traditional 'reusable' character of the base.
Techniques that matter
Lacto-fermentation in anaerobic-plus-cloth environment
A breathable cover keeps spoilage moulds out while letting CO₂ vent — the standard technique for Ukrainian jar ferments.
Continuous / top-up fermentation
After each draw, the jar is refilled with beets and water; the resident microflora carries over, so subsequent batches start faster.
Salt-brining by percentage
Weighing salt against water (≈1–2%) rather than volume gives reproducible acidity and predictable fermentation time.
Variations & derivatives
Yaroslavsky's clean 'starter' kvassUkraine (modern, restaurant)
Source [4]: 1.5 kg beet, 1.7 L water, 1 tsp salt, 1 tbsp sauerkraut brine — no bread, no sugar; fermented 5–7 days.
Borshch kvass with aromatics (Pani Stefania)Ukraine, festive Christmas borshch
Source [2]: 1 kg beet, 3 L water, black bread, garlic, celery, sugar — the version used as the souring agent for borshch z vushkamy.
Healing / medicinal beet kvassUkrainian folk tradition
Source [3]: 1–2 kg beet, 2–3 L water, optional honey or rye-bread slice; drunk in 1–2 glasses/day as a probiotic and blood-pressure tonic.
Diluted 'table' kvassGeneral Eastern European
Source [5]: 500–600 g beet in 1.5–2 L water with 1–2 tbsp sea salt; produces a lighter, more drinkable daily beverage.
Used in these dishes
Substitutions
- Rye bread slice (fermentation primer) → Sauerkraut or pickle brine (1 tbsp/L) — Source [4] uses pickle brine instead of bread for a cleaner, gluten-free, less yeasty flavor.
- Sugar → Honey or none at all — Honey feeds the same lactic cultures; beet sugars alone often suffice.
- Raw beet → Pre-cooked or pickled beet — Pre-cooked beets lose the natural sugars needed to drive fermentation; pickled beet already contains vinegar and will not lacto-ferment properly.changes result
Troubleshooting
No bubbling or souring after 3 days
Water was chlorinated, jar was too cold (<18 °C), or no starter/sugar was added to wake the wild culture. → Move to a warmer spot (~22 °C), switch to filtered water, and add a spoonful of pickle brine or a fresh bread slice.
White film or fuzzy growth on the surface
Kahm yeast (harmless) or, less commonly, mould due to insufficient salt or a loose cover. → Skim carefully; if pink/black/mouldy, discard the batch. Next time keep headspace tight under the liquid and use ≥1% salt.
Kvass tastes sharply vinegary or harsh
Over-fermented past 7–10 days at warm temperatures, or fermentation skewed aerobic. → Strain and refrigerate to halt activity; dilute 1:1 with water or borshch stock before use.
Color is brown or muddy instead of ruby
Excess oxidation, use of old/wilted beets, or contact with iron/metallic utensils. → Use only glass or food-grade plastic, fresh firm beets, and store in a dark place during fermentation.