Beetroot Ferment Recipe by Magda Gessler

Zakwas z buraków, or beetroot ferment, is a traditional Polish drink beloved for its health benefits and distinctive flavor. Magda Gessler, a renowned Polish chef, brings her unique twist to this classic recipe. Rich in probiotics and vitamins, this vibrant, ruby-red beverage is not only a festive favorite but also a year-round health booster. Whether you sip it for vitality or use it as a base for barszcz (beet soup), this recipe is sure to impress.

Ingredients

1 kg (2.2 lbs) fresh beets, preferably organic
3-4 garlic cloves, peeled
1 piece of rye bread crust (optional, for fermentation boost)
1.5 liters (6 cups) filtered water
1 tbsp salt (non-iodized, like sea salt or pickling salt)
2-3 bay leaves
5-6 allspice berries
5-6 black peppercorns
Directions

Prepare the Beets: Wash the beets thoroughly to remove dirt. Peel and slice them into thick pieces or wedges.
Arrange in a Jar: Place the beet slices in a large, sterilized jar. Add the garlic cloves, bay leaves, allspice berries, and black peppercorns. If using, tuck the rye bread crust on top.
Prepare the Brine: Dissolve the salt in warm filtered water. Let the water cool to room temperature. Pour the brine over the beets, ensuring they are completely submerged. Use a weight or a small plate to keep the beets under the liquid.
Ferment: Cover the jar loosely with a lid or a clean cloth secured with a rubber band. Place the jar in a cool, dark spot (18-22°C or 64-72°F). Allow the mixture to ferment for 5-7 days, checking daily to skim off any foam or scum.
Taste and Strain: After 5 days, taste the zakwas. If it has the desired tangy flavor, strain the liquid into clean bottles or jars. Store in the refrigerator for up to two weeks.
Serving and Storage Tips

As a Beverage: Serve chilled or at room temperature as a refreshing, probiotic-rich drink.
As a Soup Base: Use the zakwas as a base for traditional Polish barszcz.
Storage: Keep in the refrigerator to halt fermentation. Consume within two weeks for the best flavor and quality.
Variations

Spicier Option: Add a slice of fresh horseradish or a chili pepper to the jar for a spicier kick.
Herbal Infusion: Enhance the flavor with dill seeds or fresh thyme.
Bread-Free Version: Skip the rye bread for a gluten-free option; the fermentation will still occur naturally.