We’re so excited to share our lacto-fermented recipe for beet kvass with you! We’ve been making it for several years.
We love the earthy, slightly sweet flavor of the beets, and the fact that it’s so good for you just makes it even better.
It’s packed with probiotics and other nutrients that are great for your gut health, and we’ve found that it really helps us feel more energized and focused throughout the day.
We’ve been having a blast experimenting with different variations of the recipe too – sometimes we’ll add a little ginger or lemon for some extra zing, or we’ll use different colored beets to create a rainbow of hues.
It’s been such a fun way to get creative in the kitchen and try something new.
If you’re looking for a tasty and healthy new drink to try, we highly recommend giving Beet Kvass a shot.
It is a drink with an acquired taste from eastern Europe.
Disclaimer: We are not a medical professionals and the information provided in this blog post is for educational purposes only. While beet kvass has potential health benefits, please consult your doctor before adding it to your diet, especially if you have any medical conditions or are taking any medications. Additionally, it is important to remember that beet kvass should be consumed in moderation and is not a substitute for medical treatment.
Why You Will Love This Recipe
Delicious earthy flavor: The beet juice give this drink a unique, slightly sweet flavor that’s both refreshing and comforting.
Great for gut health: Beet Kvass is packed with probiotics and other nutrients for your digestive health, helping you feel more energized and focused throughout the day.
Easy to make: With just a few simple ingredients and patience, you can make your own Beet Kvass home.
Customizable: You can experiment with different variations of the recipe to create your own unique flavor combinations. Try adding ginger, lemon, or different-colored beets to mix things up.
Tips On How To Make FermentedBeet Kvass
- Use high-quality ingredients: Make sure to use fresh, organic beets and filtered water to ensure the best flavor and health benefits.
- Don’t skimp on the salt: Salt is an important part of the fermentation process, so be sure to use high-quality sea salt or Himalayan salt.
- Give it time: Beet Kvass needs time to ferment, so be patient and allow it to sit for at least 3-4 days at room temperature. You can also let it ferment for up to 2 weeks for a stronger flavor.
- Store it properly: Once your Beet Kvass is ready, store it in the fridge in a tightly sealed jar. It can be kept for several weeks.
- Experiment with flavors: Don’t be afraid to try different flavor combinations by adding herbs, spices, or other fruits and vegetables to your Beet Kvass. This can create a unique taste that you’ll love.
FAQ
What is Beet Kvass?
Beet Kvass is a fermented drink made from beets, water, and salt. It’s a traditional Russian drink that has become popular worldwide due to its potential health benefits.
What are the health benefits of drinking Beet Kvass?
Beet Kvass is a good source of probiotics, which can help improve gut health. It’s also rich in antioxidants and nutrients like potassium, folate, and vitamin C.
How do I make Beet Kvass?
To make Beet Kvass, you’ll need fresh raw beets, filtered water, and high-quality salt. Chop the beets into small pieces, add them to a glass jar, and fill with water and salt. Cover with a fermenting lid or a coffee filter and a rubber band. You can accelerate the process by adding saurekraut juice. Let the mixture sit at room temperature for 3-4 days, then strain and transfer to a tightly sealed jar in the fridge.
How long does Beet Kvass last?
Beet Kvass can last for several weeks if stored properly in the fridge in a tightly sealed jar.
Can I add other ingredients to my Beet Kvass?
Yes, you can experiment with different flavor combinations by adding herbs, spices, or other fruits and vegetables to your Beet Kvass. This can create a unique taste that you’ll love.
Why Would Someone Drink Beet Kvass
Beet kvass is an excellent source of good bacteria, and it’s easy to make with fresh beets and a large glass jar.
The fermentation of beet kvass is a result of lactic bacteria, which has been shown to have many health benefits.
It’s an excellent blood tonic that can help with chronic fatigue and high blood pressure.
Plus, it has liver cleansing properties that can help get rid of the bad guys in your system.
To make beet kvass, all you need is a cup of whey or some liquid whey, pink Himalayan salt, and a little bit of ginger ale or kimchi juice if you want to speed the process up.
You can also use Celtic sea salt if you prefer.
After fermenting for a few days, you can do a second fermentation and then store it in glass bottles.
Just be sure to keep it out of direct sunlight.
If you’re looking for a culture starter, you can find friendly lactobacillus bacteria at your local health food store or farmers market.
Kahm yeast is also a common fermenting agent, but you’ll need a fermenting jar and a half-gallon jar to get started.
In the winter months, you may need to add a little extra salt to speed up the fermentation process.
A teaspoon of salt is usually enough for a smaller portions, but you can adjust to your taste.
For making a gallon and a half of beet kvass we are using 2 tbsp of Redmond’s sea salt.
Golden beets are also an excellent choice for making beet kvass due to their sweet flavor and beautiful color.
We have another lacto-fermented recipe found here.
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Ingredients you will need
Medium-sized beets: are the key ingredient in this beet kvass recipe. They add a sweet and earthy flavor to the drink and are the primary source of nutrients, including vitamins and minerals.
Sea salt: is used to add flavor and to help create a brine for the fermentation process.
Filtered or spring water: is used to dissolve the salt and ferment the beets. It is important to use clean and pure water to avoid any impurities that may affect the taste of the final product.
How To Make Homemade Fermented Beet Kvass Recipe
In a large half gallon mason jar, add the chopped raw beets and sea salt.
Fill the half gallon mason jar with filtered water or spring water, leaving about an inch of space at the top for expansion.
Cover the jar with a coffee filter and rubber band or fermenting lid, and let it sit at room temperature for 3-4 days.
Check the kvass daily. If you see any scum forming on the surface, skim it off.
A white film is usually kham yeast skim it off and resume fermentation.
If mold forms, toss it and restart a new batch, ensuring all equipment is very clean.
Strain the kvass after 3-4 days and transfer it to a tightly sealed jar. Store in the fridge for up to several weeks.
Add herbs, spices, or other fruits and vegetables to the kvass before drinking for added flavor.
We love adding ginger, oranges, and limes to ours. Most times, we like it plan and drink ours daily in the am:).
Storage Ideas
- Once you have made your homemade fermented beet kvass, you might be wondering how to store it properly. Here are a few storage ideas to help you keep your kvass fresh and delicious:
- Refrigerator: The easiest way to store your beet kvass is to keep it in the refrigerator. Once it has fermented to your desired taste, transfer it to a glass jar with a lid and store it in the fridge. This will slow down the fermentation process and keep your kvass fresh for up to a month.
- Root cellar: If you have a root cellar or a cool, dark place in your home, you can store your beet kvass there instead of the refrigerator. Just make sure to keep it in a covered glass jar to prevent contamination and oxidation.
- Freezer: If you have made a large batch of beet kvass and don’t think you’ll be able to finish it all before it goes bad, you can freeze it. Pour the kvass into a freezer-safe container and leave a little bit of room at the top for expansion. When you’re ready to drink it, just thaw it in the fridge overnight.
- Remember, homemade beet kvass will continue to ferment in the refrigerator, so it will become more sour and carbonated over time. If you prefer a milder taste, drink it within a week or two of making it.
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How To Make Homemade Fermented Beet Kvass Recipe
Yield: 15 servings
Prep Time: 10 minutes
Additional Time: 4 days
Total Time: 4 days 10 minutes
Looking for a refreshing and energizing health tonic? Try making your own Fermented Beet Kvass! This tangy and slightly sour drink is packed with probiotics, vitamins, minerals, and antioxidants.
Ingredients
- 4-6 medium-sized beets, peeled and chopped into small pieces
- 2 tablespoon high-quality sea salt
- filtered or spring water
- Optional: herbs, spices, or other fruits and vegetables for flavor
Instructions
- Add the chopped beets (if using organic leave the skin on) and sea salt in a large half gallon mason jar.
- Fill the half gallon mason jar with filtered water or spring water, leaving about an inch of space at the top for expansion.
- Cover the jar with a coffee filter or fermenting lid, and let it sit at room temperature for 3-4 days.
- Check the kvass daily. If you see any scum forming on the surface, skim it off. A white film is usually kham yeast; skim it off and resume fermentation. Now, if mold forms, toss it and restart a new batch, ensuring all equipment is very clean.
- Strain the kvass after 3-4 days and transfer it to a tightly sealed jar. Store in the fridge for up to several weeks.
- Add herbs, spices, or other fruits and vegetables to the kvass before drinking for added flavor. We love adding ginger, oranges, and limes to ours. We usually like it to be plain and drink ours daily in the morning :).
Notes
- Use high-quality ingredients: Make sure to use fresh, organic beets and filtered water to ensure the best flavor and health benefits.
- Don't skimp on the salt: Salt is an important part of the fermentation process, so be sure to use high-quality sea salt or Himalayan salt.
- Give it time: Beet Kvass needs time to ferment, so be patient and allow it to sit for at least 3-4 days at room temperature. You can also let it ferment for up to 2 weeks for a stronger flavor.
- Store it properly: Once your Beet Kvass is ready, store it in the fridge in a tightly sealed jar. It will keep for several weeks.
- Experiment with flavors: Don't be afraid to try different flavor combinations by adding herbs, spices, or other fruits and vegetables to your Beet Kvass. This can create a unique taste that you'll love.
Nutrition Information:
Yield: 15Serving Size: 1
Amount Per Serving:Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 864mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
