Beet Kvass Molasses
Why This Recipe Works
by Sasha Marx
We wanted to provide another use for our Beet Kvass, the delicious, briny byproduct of making lacto-fermented beets. If our Negroni-inspired granita isn’t your bag, then maybe this kvass molasses will be to your liking. This recipe is inspired by pomegranate molasses, a pantry staple in Middle Eastern cuisine—made by reducing pomegranate juice (with or without sugar) to a thick syrup—that is used in both sweet and savory dishes.
This recipe is dead simple—combine beet kvass and sugar in a pot and reduce it to a thick syrup over low heat. The final product is sweet and sour, with bonus savory depth from the lacto-fermentation process. From there, the culinary possibilities are endless. Substitute it for grenadine in cocktails or make hipster Shirley Temples; add it to your favorite vinaigrette recipe to boost acidity and provide body; stir a little into a mignonette sauce for raw oysters; brush it onto meat, fish, or vegetables as a glaze; substitute it for pomegranate molasses in muhammara (check out the version we made for Hasselback Eggplant); or treat it like aged balsamic vinegar and drizzle it over vanilla ice cream.
Photography by Steve Klise