Beet Rossel
Rossel (also known as beet kvass) is essentially the briny byproduct of pickling beets. Because the flavor and color of the beets will seep into the liquid so strongly, this recipe is all about the brine, rather than the beets themselves! Rossel was used to sour dishes like borscht, instead of vinegar. It also makes a refreshing, probiotic beverage. If you add in the optional ginger to the brine and finish it off with some simple syrup after your ferment, you’ll have an earthy summertime soda to be served over ice. So, try this versatile beverage and re-pickle the beets in a vinegar brine if you’re so inclined!
Serving Size
About 2 quarts beet rossel (AKA beet kvass)
Ingredients
1.5 pounds beets, peeled and quartered
heaping 1/4 tsp of kosher salt
1.5 ounces freshly scrubbed ginger (optional—for drinking rossel only)
Instructions
Place salt and 1 quart water in your jar (plus optional ginger). Shake to dissolve the salt and place the beets in the jar as well.
Screw on your pickle pipe and let your rossel sit for 7 to 10 days, until properly sour.
When your desired level of sourness has been reached, remove the beets (and ginger if using). Place the jar, with the regular top on it, in the fridge. Use your rossel to add a tang to soups and stews. Or, go a little sweet and add simple syrup to it for sipping.
Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.