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Fermented Beet Kvass

Fermented Beet Kvass

Name: Fermented Beet Kvass
Prep time: PT10D
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Beets 2; Water 3 cups; Sea salt 1 heaping tbsp; Pickling spices 1 tbsp

a natural probiotic drink

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10m
Serves 4
Easy
(10)

Ingredients

	2 Beets medium organic
	3 cups Water filtered
	1 heaping tbsp Sea salt or Himalayan salt
	Optional extras:
	1 tbsp Pickling spices such as fennel seed, coriander seed, dill seed, peppercorns, celery seeds, caraway etc

Nutritional information

Calories

0.1g

Fat

Carbohydrates

0.8g

Protein

0mg

Cholesterol

161mg

Sodium

1 cup

Serving Size

Cuisine:

Ukrainian Recipes

Ingredients

2 Beets
medium organic
3 cups Water
filtered
1 heaping tbsp Sea salt
or Himalayan salt
Optional extras:
1 tbsp Pickling spices
such as fennel seed, coriander seed, dill seed, peppercorns, celery seeds, caraway etc

Fermented Beet Kvass

This Beet Kvass is a delicious Ukrainian probiotic drink. It is made simply with beets, sea salt and water. Beet Kvass contains healthy probiotics and can help boost immunity. This probiotic drink tastes slightly sweet, yet salty and tangy at the same time. It takes just 10 minutes to prepare but you will need to allow 2 weeks for fermentation. When making this, use filtered water as tap water may inhibit fermentation due to the chlorine and do not use iodized salt as this will inhibit fermentation too.

To make this, simply dice or slice beets and add them to a large jar. Add any optional extras you like and top up with brine. Leave to ferment for 2 weeks or longer if you prefer a stronger kvass. Refrigerate and strain when you wish to drink.

To make this version of Beet Kvass, you will need the following ingredients:

Steps to make Fermented Beet Kvass

1	Slice or dice beets	3
Dice or slice, two organic beets with the skin on. Do not peel as the bacteria in the skin aids the fermentation process.
2	Place beets in jars	2
Place the diced beets in a sterilized 4 cup jar. Add any of the optional extras you like.
3	Top up with brine	2
Mix 3 cups of filtered water with 1 heaping tablespoon of himalayan or sea salt. Pour this brine into the beets, leaving an inch of headroom at the top.
4	Cover and store	1
Cover the jar with a loose fitting lid and place in a bowl or baking dish (to catch any drips). Place in a cool, dark, dry place.
5	Check	10-14d
Check the mixture every 3-4 days until after around 2 weeks you will notice some slight bubbling when you tap the jar. To get the beet kvass to become even more bubbly and effervescent, tighten the lid, burping daily (or twice a day) for a few days. Leave for two weeks longer if you like a stronger, tangier flavor.
6	Refrigerate	1
You can place the kvass in the refrigerator once you are happy with it. Strain if you like or you can leave the beets in like I do. If you notice any white foam appearing on top, don’t worry - it is harmless. Simply skim it off with a spoon and discard.
7	Serve	1
To use, strain the kvass into a cup and drink a few ounces daily.

This Beet Kvass is a delicious probiotic drink which is popular in Ukraine. Try it out this winter and leave a comment to tell me what you think.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!