Beet kvass
Beet kvass is a superhero when it comes to creating well-being and vitality. It’s a simple, homemade fermented beverage made from beets with other optional ingredients added for taste and nutrition. Kvass is inexpensive to make and takes only a few minutes of your time. Drink your kvass daily to support cardiovascular health, brain function, and healthy liver detoxification!
Ingredients and materials
2 medium-large organic beets
2 tsp sea salt
Filtered water
Optional: 1 inch ginger root, juice of 1 lemon or orange
1 quart glass jar with tight-fitting lid
Cutting board and knife (and gloves if you don’t want purple fingers!)
Instructions
Rinse your beets. Chop or thinly slice into small (roughly ½ inch) pieces. Leave the skin on, as it’s a source of healthy microbes that will fuel the fermentation process
Add the beets to a clean 1-quart mason jar and top with the salt and any additional add-ins for flavor or nutrients
Fill your jar with filtered water, leaving 1-2 inches of room at the top
Cover and set aside to begin fermenting at room temperature, away from direct sunlight. Make sure to “burp” the tight seal after a few days to release the pressure as the ferment begins creating carbonation. Sealing tightly will give the kvass a slight carbonation.
Wait about a week, and then taste your kvass. It’s ready whenever you decide it’s ready! The longer it ferments, the stronger it will get, in both taste and in probiotics.
If a white film develops on the surface, this is likely NOT a harmful mold but a harmless microbe called kahm yeast. Kahm yeast can be removed with a spoon, but it’s okay to leave alone during the fermentation. You can safely consume your kvass as long as your see no other signs of mold (unpleasant smell, slimy or fuzzy texture, funky colors).
Once you’re done fermenting, store in the fridge as is OR strain out the beets. The strained beets can be used to start a second fermentation (keep a few tablespoons of liquid in the jar as well to jumpstart the fermentation process), eaten, or composted.
Notes
You can easily double this recipe in a single half gallon jar or two quart jars.
You can get as creative as you’d like with extra flavors and extra ingredients.
Do not use tap water. Chlorine and fluoride have antimicrobial properties that can inhibit the process of fermentation.
Some recipes call for higher ratios of salt to water. I personally dislike kvass that tastes overly salty and so decreased my recipe from 1 TBS down to 2 tsp without any issues. A correct salt ratio supports proper fermentation.
Kvass will continue to ferment very slowly in the fridge and will last quite a while. Trust your sense of taste and smell if you’re questioning whether it’s spoiled. Chances are it will last a long time.
To jumpstart and speed up your next batch of kvass, add a few tablespoons of your old kvass to the new fermentation jar. Some people will suggest adding a splash of pickle brine, sauerkraut juice, or whey powder. I’ve found that the fermentation process works just fine without it, but that adding some kvass to jumpstart the process does help.