About The Recipe
A hot trend on the rise, Beet Kvass is the new Kombucha! What is it? Beet Kvass, fermented beet juice, is a nourishing tonic traditional to Eastern Europe (most popular in the Ukraine and Russia.) A combination of flavors, literally, you’ve got sweet, salty, tangy, and earthy all going in the one glass. Possibly a little confusing to the palate initially, you will come to love it. The ruby red color of lacto fermented beet juice is enticing and exciting and the flavor, light and refreshing. If you’re a kombucha (fermented, sweetened black or green teas) fan, then beet Kvass will be right up your alley.
Multi-purpose too, beet Kvass is a great way of bulking up soups, stews and salad dressings with probiotic goodness. It gives your soups and dressings lovely, rich flavor and pink hues. Also a great way to add in a little tang without the need of vinegar. The health benefits of lacto-fermented foods are undeniable. Easy to make, this cultured drink is full of beneficial enzymes, friendly probiotic bacteria, and increased vitamin levels.
Tip* Freeze Kvass in an ice-cube tray and add jewel like ice cubes to your juices and smoothies.
Beet Kvass is just the thing for those days when you need an instant pick-me-upper. An excellent tonic to supplement your daily diet, it provides the body with a host of essential vitamins and minerals. Beet kvass is probably the best source of all the original goodness of beets because none of the nutrients get degraded by cooking.
- Beets can reduce blood pressure because of their high nitrate content.
- An excellent source of fiber.
- High in antioxidants.
- Rich in folate and magnesium.
- High in vitamin C, beet kvass helps boost your immune system.
Let’s Get started
The plus sides of this recipe: super easy to make, an instant immune booster, delightful color, refreshing tasting, can be used as a cooking ingredient. The downsides, er….sorry, there aren’t any :)
What You Need
- 2- 3 Beets, peeled and roughly chopped
- 2 Quarts, non-chlorinated water
- 4 Tbsp. unrefined sea salt
- In a saucepan heat water. Add salt and stir till dissolved. Cool to room temperature.
- Place beets in a pre-sterilized, wide mouth (1 quart) mason glass jar.
- Carefully pour the cooled brine over the chopped beets until completely covered but leaving 1 ½ inches of headspace.
- It is always recommended that you keep your veggies below the brine. If you are looking for tips to keep your vegetables submerged check out our guide here: Tips on keeping your vegetables submerged.
- Cover the jar with the Easy Fermenter Lid to ensure perfect fermentation results.
- Store in a cool, dark place (room temperature 60-70°F is preferred,) for 1 to 2 weeks.
- Once jar has been opened, move to cold storage.
Tip* When your jar of Kvass starts to run low, refill the jar and culture at room temperature again for a second, weaker batch.
Variations To The Ferment
To give your Kvass a hint of spice, add shards of ginger to your ferment. Or for an elegant twist, slices of cooling cucumber. Make delicious concoctions with your ready Kvass by mixing with fresh orange, pear or apple juice. A superb alternative to sugary sodas that kids will love!