Beet kvass is thought to have originated in the Ukraine a long time ago. It’s a probiotic drink that is chock full of health-giving properties and is made using the humble beetroot.
It’s been a while since I last made beet kvass. Every few months, I get the urge to make some and this month of May was one of them. It must be my body telling me I’m in need of something therapeutic.
What is Beet Kvass?
CT is responsible for introducing me to beet kvass, along with most of the other fermented food and drink I’ve eaten over the last twenty years or so. I really ought to be a lot healthier than I am, but alas, I do love my carbs. I have a useful post on kefir, what it is, how to make it and what to do with it, but for some reason posts on fermented foods seem to be somewhat lacking.
Kvass is a russian probiotic drink that is traditionally made with stale rye bread. It’s said to taste a little like beer, despite being non-alcoholic. I’ve not yet tried to make it, but I really should. Beet kvass, on the other hand, is probably from the Ukraine, where traditional homes would always have a bottle to hand. It’s a simple tonic which you make by lacto-fermenting beetroots.
Beetroot is, despite its humble associations, a fantastic source of all sorts of nutrients. There’s no need to go searching the Amazon for superfoods, because there’s one growing in a garden near you right now.
Fermenting it just makes those properties even more vibrant and accessible. When beetroot mixes with salt, it converts the sugars and starches into lactic acid and preserves the beet kvass in so doing. The finished drink acts as a digestive aid and is attributed with all sorts of health claims including, boosting the immune system and cleansing the blood and liver.
Beet kvass works at its best taken regularly in small doses, first thing in the morning and last thing at night. A small glassful (50 to 80 ml) is about right, though if you like it, more is absolutely fine. It’s probably one of the cheapest health tonics you can get.
Is Beet Kvass Alcoholic?
Lacto fermented drinks often contain small amounts of alcohol and beet kvass is no exception. The fermentation process breaks down the sugars in the beetroot and produces both alcohol and carbon dioxide. The longer you ferment your beets, the higher the alcohol content will be. But the amount is still negligible and shouldn’t be a cause of concern to most people.
Making Beet Kvass
Beet kvass is incredibly easy to make. It’s just a question of scrubbing and cutting up some beetroot, adding water and salt, then leaving it to ferment for several days. It usually takes about a week for me. Take the lid off the jar every couple of days to allow any carbon dioxide to escape. You do not want exploding jars. Then reseal.
If you have some whey or sauerkraut juice available it speeds up the process, but it’s not necessary. I usually add a little whey to get things going, but I’ve not strained any yoghurt or kefir recently, so in the photos you can see here, I didn’t have any to hand. It was fine without.
When the beet kvass is ready, just strain the lot through a fine sieve, bottle and keep in the fridge until needed. It should last for several months. I usually repeat the process, using the same beetroot pieces again. This second fermentation is generally not quite as powerful as the first, but it’s not far off. Don’t use them more than twice though.
It’s possible that a little scum might form on the top. As long as it’s not mould, it’s fine to scoop that off before decanting the kvass into bottles. It’s always a good idea to sterilise any glass bottles or jars you’re going to use for long term storage.
You can eat the leftover lacto-fermented beets as they are, turn them into soup or smoothies or incorporate them into any number of recipes where you’d normally use beetroot.
Filtered Water
It’s important that you use filtered water to make beet kvass. Tap water may contain various additives, such as chlorine, which are likely to inhibit the fermentation process. I use a Brita water filter.
When is Beet Kvass Done?
Beet Kvass is ready to drink when it’s gone a deep purple colour and you can see bubbles rising up. The time it takes will vary, depending on the beets and the temperature of your room. This could take anywhere between three days and a week.
Beet kvass has a savoury, almost umami taste to it, with a slight sour tang, which makes it almost delicious. It’s also slightly fizzy. The initial saltiness is reduced by the fermentation process, as is some of the earthiness that a few people find hard to tolerate.
Even beetroot hating CT likes to have a daily dose when I’ve made a batch. I’d be hard pushed, however, to say he drank it with relish. I, on the other hand, positively look forward to drinking my dose of medicine.
If the beet kvass smells off, then discard it. Likewise, if you see any sign of mould forming either at the top of the jar or on the beets, discard. Moulds can be dangerous.
Other Beetroot Recipes You Might Like
- Baked beetroot with local honey and thyme via Farmersgirl Kitchen
- Roasted beetroot galette via Tin and Thyme
- Beetroot & blackberry salad with tahini dressing via Veggie Desserts
- Beetroot chocolate cake via Tin and Thyme
- Red beet, carrot & lentil coriander pasta via Nuts and Walnuts
- Beetroot hummus via Recipes Made Easy
- Vegetarian borscht with beet leaves via Chez Maximka
- Beetroot juice with orange and ginger via Tin and Thyme
- Beetroot & lentil vegan pie via Only Crumbs Remain
- Vegan beetroot brownie cake (gluten free) via Gluterama
- Beetroot, walnut, wild garlic & goat’s cheese brunch muffins via Tin and Thyme
- Best beetroot chutney via Tin and Thyme
- Chocolate beetroot cupcakes via Elizabeth’s Kitchen Pantry
- Beetroot brownies via My Boys Club
- Beetroot miso soup via Tin and Thyme
- Instant pot ginger spiced beetroot soup via Jo’s Kitchen Larder
- Spiced pickled beetroot via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this recipe for beet kvass, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more recipes for fermented foods, follow the link and you’ll find I have a few of them. All delicious, of course.
Choclette x
Beet Kvass. PIN IT.
Beet Kvass – The Recipe
Beet Kvass
Ingredients
- 3 medium sized beetroots – scrubbed well organic is best if you can find them
- 1 ½ tsp sea salt
- filtered water
Instructions
- Chop the beetroot into rough chunks and place in the bottom of a sealable 1 litre glass jar.
- Sprinkle over the salt and top the jar up with water, leaving a 2 cm gap at the top. Stir well.
- Seal the jar and leave on the counter for up to a week. Take the lid off the jar every couple of days to allow any carbon dioxide to escape. You do not want exploding jars. Then reseal. Time will vary according to temperature. When the kvass has taken on a deep purple colour and you start to see bubbles forming, it's ready. Although personal taste preferences will also have an influence.
- Pour the mixture through a fine sieve. Bottle and seal. Keep in the fridge until needed. It should last several weeks.
Notes
Nutrition
Linkies
I’m sharing this beet kvass recipe with #CookBlogShare, hosted this week over at Hijacked By Twins.
So if I’m reading this right, ferment in washed mason jars then run through sieve into sterile storage jars?
Yes, that’s what I do if I’m likely to be keeping the kvass for any length of time.
I’m confused about bottle prep and water used. I’ve googled different recipe’s after I made my batch and some say to sanitize the jars and or wash then rinse jars with boiled water.
I had brand new wide mouth mason jars I hand washed with added pink sea salt, garlic, peppercorns, all spice berries with beets covered in my well water.
The beet skins are on so they could have anything on them, ha.
Can the jars be in direct sunlight on a shelf near window? House temp is 72 degrees, not sure warm enough to ferment.
Thanks,
Joe
Hi Joe, all of the questions you’ve asked are covered in my post. I’ve just re-read it and I think it’s fairly clear.
For long term storage, it’s always a good idea to sterilise bottles / jars. But you don’t need to sterilise the jar you’re making it in. Just make sure it’s had a good wash and is clean. There’s heaps of good stuff in the skins, so yes, keep them on. As long as you’ve scrubbed them well, of course. The salt and lacto bacilli should keep it from going off.
It’s probably best not to leave it in direct sun, but 72 degrees is plenty warm enough.
Your spice additions sound really nice and I’m quite envious of your well water. It sounds to me that all is as it should be.
Good luck, Choclette
It takes at least four weeks to make kavass with the proper amount of bacteria to make a probiotic drink. Unless you are using some sort of starter culture from a mature ferment. You do not mention what sized vessel to use and salt portion will be based on the amount of liquid you have in that vessel not the amount of beets. I’m confused by your process because if it developed mold it could make someone sick. 1 week is going to tastes like dirt water. Did you actually drink it ? Your photos do look lovely though.
Hi Anne. Thanks for your comment and glad you like the pictures. This recipe is for beet kvass rather than the more traditional rye kvass. My method is based upon the one in Sally Fallon’s “Nourishing Traditions”. All I can say is that it’s always worked well for me and it tastes really good, not in the least like dirt water. It’s never taken longer than a week to fully ferment.
The complete recipe is available at the bottom of the post and includes quantities and size of vessel.
Hi Choclette
Do you make batches for sale?I need to introduce a friend to the healing benefits of properly made beet Kvass. Here in Australia we have Remedy who only makes enough to release small quantities to Organik. Otherwise she welcomes you to knock on the door and bring your bottle back! Or as you do urges humans to get with the immediate immune benefits of beet kvass make your own . Is it possible I could purchase a couple of bottles and send to my friend Emma who lives in Mayfield East Sussex… she is badly in need of a healing tonic and has Lupus and her daughter needs some too for teenage stress!!! Gut health is Brain 1 as you know I just want to rescue a very special friend right now and I know as a nurse that your kvass health can help her recover for life.
Hi Kate. Ah now, that would be a fine thing indeed. But I’m not set up for any kind of sales I’m afraid. We have health and safety regulations to get through here and unless you’re a dedicated business, it’s no longer worth anyone’s while just selling a bit on the side. But do get your friend to have a look at my post and maybe that will inspire her to maker her own. It’s incredibly easy.
Kvass is added to the hot vegetable stock to intensify the flavour of borscht and add some acidity so unfortunately some health benefits of cold kvass will definitely be destroyed but I must say proper clear borscht using kvass is simply the best. I have just put my kvass on earlier today with the intention of drinking and enjoying all the goodness. Thanks so much for the recipe and bringing it to my attention again!
Well, I can see why adding kvass to borscht is a good idea and next time I make it, I will be sure to include it. I don’t really know enough about the heating process, but it could be like miso, that as long as it’s not boiled, nothing beneficial is destroyed.
Beet kvass is well known in Poland and from my experience when I was growing up it would be prepared mainly to create a base for clear borscht (barszcz) that was served on Christmas Eve. Same method of preparing/fermenting but there were also fair few aromatics added like garlic, allspice, bay leaf etc. I’ve heard so much recently about the health benefits of kvass on its own , that will happily give it a go.
Oh that is interesting Jo. Was the borscht cooked or were ingredients added to the cold kvass? Cooking it would destroy many of the benefits.
This sounds extraordinary! I’ve never heard of this either but I really want to try it – it sounds gorgeous, and good for you too!
I’m not sure I’d go as far as to say it’s gorgeous, but I do like it and also notice the difference when I drink it.
I can honestly say I have never heard of this before, but I do love beetroot, so I am intrigued.
If you like beetroot, you’ll probably be fine with this. I like it, but I think it took me a while to get used to it.
I’ve never heard of this before so I’m intrigued and would love to give it a go. I love the taste of beet juice, is it similar?
It’s not really like beet juice, although you can taste the beetroots. It’s more savoury with a bit of a tang and it has greater depth of flavour. It’s ever so easy to do, so give it a go.
I’ve never tried or made Kvass. Must add it to the list of fermented drinks to experiement with – so good for you. Love how pink this is!
Oh, it’s such an easy one to try Ceri. No special ingredients or equipment needed. Just somewhere you can leave a largish jar for a week or so.
I have never tried a beet kvas, but used to love bread kvas. It’s also a great base for a cold summer soup. Must try your recipe, it sounds wonderfully refreshing.
Yes, I really must try bread kvass, especially as I make my own rye sourdough. I used the spent beets to make a cold soup – much appreciated when the weather was so hot.
I have never had a beet kvass…definitely a must try for me.
Oh no Angie. I am shocked! Though also pleased you’re getting ideas from me for a change 🙂
I have to confess I’ve not come across beet kvass before Choclette, but it sounds absolutely fascinating – and so blinking easy to make too! I’ll definitely have to give it a try.
Angela x
It’s a bit of an acquired taste, but you don’t have to drink very much of it and I really like it.
I’m so intrigued by this beet kvass! I really would love to give it a go and taste it. It sounds easy, so I just need to get my hands on some beetroot! Thanks for introducing me to this.
Oh yes do give it a go Kate. It’s super easy, if a little messy. It may take a little getting used to, but I really like it.