How to make beet kvass
Beet Kvass is my all time favorite lacto-fermented beverage! Thankfully it is extremely easy to make at home, requiring no starter culture or fancy equipment. This traditional crimson colored Slavic tonic is filled with electrolytes, probiotics and nutrients that benefit blood and liver health. I enjoy Beet Kvass right out of the jar but it can also be added to soups, vinaigrettes or mixed into healthy virgin cocktails.
1 Tablespoon sea salt or Himalayan pink salt
3-4 large beets. I used organic blood beets to produce a rich crimson colored Kvass
Spring or filtered water
2 week fermentation time
Large 2Qt (64oz) mason jar with metal canning lid
Knife and cutting board
1.Rinse beets of excess dirt and debris, no need to scrub or peel
2. Roughly quarter beets
3. Add beets to mason jar until filled slightly over the halfway mark
4. Add 1 Tablespoon salt
5. Add water to jar, covering beets. Be sure to leave at least one inch of space at the top of the jar.
6. Cover mason jar with lid and label to open two weeks later, store in a dark warm place in your home.
7. Open two weeks from preparation date and enjoy!
Refrigerate after opening.
If you are using a smaller jar, simply modify the amount of beets and salt used.
The last batch I made fizzed when I opened it, letting me know fermentation took place during the two week period.
Fermented foods and beverages are meant as a side dish or to be taken in small quantities.
Enjoy a few ounces at a time to aide digestive health and support the liver before eating.