Preparation Method

A standard quart batch uses two medium-to-large organic beets totaling about 1 lb. The operative brine formula uses 1 and 1/2 teaspoons of noniodized salt in 3 and 1/2 cups of filtered nonchlorinated water. The boiled vegetables are added to the lentils before ground cumin and hemp seeds are stirred in. The dish starts with 150 grams of cooked black lentils as the serving-bowl base. Fresh ginger, garlic, apple cider vinegar, and extra virgin olive oil are mixed into the dish after the cumin and hemp seeds. Broccoli, cauliflower, and mushrooms are boiled together for 7 to 9 minutes. After seven days, the kvass is strained into a clean glass bottle and refrigerated. Beets should be chopped into 1-inch cubes rather than grated to avoid pushing fermentation toward alcohol production. The jar should be capped loosely or fitted with an airlock because fermentation produces carbon dioxide.