Turnip Kvass Recipe

Turnip Kvass

A warming fermented turnip tonic that provides mineral-rich benefits and a subtly sweet, earthy flavor profile. This traditional kvass has been used in folk medicine for centuries.

Yield: Approximately 4 cups (1 quart) | Prep time: 15 minutes | Fermentation: 5–10 days

Ingredients

• 2 pounds fresh turnips, peeled and diced
• 4 garlic cloves, sliced
• 1 tablespoon black peppercorns
• 1 tablespoon caraway seeds
• 1 bay leaf
• ¼ cup unrefined sea salt
• 4 cups filtered water

Preparation

1. Prepare brine: Dissolve salt in filtered water.

2. Dice turnips: Peel and cut turnips into ½-inch cubes.

3. Layer jar: Add garlic, peppercorns, caraway seeds, and bay leaf to jar bottom.

4. Add turnips: Fill jar about ¾ with turnip cubes.

5. Cover with brine: Pour brine over turnips until completely submerged.

6. Ferment: Cover loosely and ferment for 5–10 days at room temperature (65°F–75°F / 18°C–24°C).

7. Strain and store: Strain out vegetable solids. Refrigerate the liquid.

Storage

Refrigerate for up to 3 months. Enjoy 2–4 ounces daily as a wellness tonic.

Notes

The turnip kvass becomes more mineral-rich and flavorful as it ferments longer.