Beet kvass is a cheap and tasty Ukrainian lacto-fermented health drink. Preparing it is simple and before long, you'll be making it on a regular basis.
Prep Time5 minutesmins
Fermenting Time7 daysd
Total Time5 minutesmins
Course: Drinks
Cuisine: Eastern European
Keyword: beetroot, fermented, gut health, health drink, healthy
3medium beetrootorganic is best if you can find them - scrubbed well
1 ½tspsea 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
Ensure you don't use chlorinated water, as this is likely to hinder the fermentation process.It's best to use sea salt or rock salt as the iodine added to table salt may inhibit the growth of beneficial bacteria.If you get a grey or brownish layer developing on top, don't worry, just scoop it out before sieving. But if the mixture smells off, throw it away.Sterilise glass storage bottles or jars before decanting the kvass. It will keep in the fridge for several months.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.Best taken as a small glassful twice a day.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.