First off full credit for this goes to @thefermentlady
who showed this (eggs fermented in beet kvass) at a workshop through @thehomesteadatl
(hosting this Sunday's @fermentationfestatl
!). I instantly fell in love with it and knew I'd have to present it here ahead of #Passover2019
as an option for the customary eggs we eat at the seder table. She had mentioned making hers for Easter!
For my beet ginger carrot kvass recipe, go to: https://insaneinthebrine.com/root-veggie-kvass/ Also check out my section on Passover recipes which I'm still adding to.
For eggs in kvass, I'd also recommend adding some different spices to your kvass, such as whole mustard seed, coriander, black peppercorn, etc. Maybe a jalapeno?😉 After making the kvass (half gallon recipe recommended to make about 8 eggs), let it ferment a few days at least before adding eggs. Then simply submerge the eggs in the kvass in a sealed jar (consider two quart jars) for 2-3 days, room temp. They should stay good refrigerated and sealed (keep in kvass) for another week to ten days.
I cured my hard-boiled eggs in salt in a Ziploc overnight (a heaping teaspoon per egg) before putting them in kvass. Make sure to rinse them off after the salt cure. Curing releases their water, and it's a lot. Curing will give them a nice firm texture and they will absorb even more kvass. This will make a saltier egg so if you don't love salty like I do, just skip this step.