is a probiotic that has been popular in Russia, Ukraine and surrounding countries since the middle ages. It is commonly made from rye bread, but can also be produced with  berries, honey, beets etc. As I am completely obsessed with beets, I tried to make the stuff as soon as I heard about it. Having secretly swigged the pink vinegar from jars of pickled since childhood, I thought would be my dream soft beverage. Unfortunately, my first few attempts were a complete disappointment. The liquid looked and smelled appealing, but tasted like fizzy, salty dirt. After a few subsequent failures, I almost decided Kvass wasn’t for me, but I stuck at it and now make a version that both myself and my husband love. He is far fussier than me when it comes to my ferments, and actually prefers it to Kombucha, Jun and Water Kefir! The key to making a tasty is to ferment for 4 weeks in an anaerobic jar, use a 2% brine, leave out the whey so that relies on natural vegetable bacteria and add crushed for flavour. The long time not only mellows the salty taste, but also increases the probiotic goodness of the drink (I leave all of my vegetable ferments for 4 weeks now thanks to this great post from Nourishing Treasures). If you are new to Beet Kvass or have tried it before and found it overly earthy and salty, give the recipe below a try. I tend to make large batches, but you can easily adapt the recipe to make a smaller quantity if you just want to try it out first.

How to Make 3 litres of Beet Kvass

The downside of doing anything with Beets is the mess. Whenever I work with beetroot I end up with red hands, face, clothes, furniture and dogs. If you are any where near as clumsy and messy as me, I suggest using plastic covers or old tablecloths to protect anything that you don’t want to turn red.

Equipment

– 3 litre Fido jar (or other suitable fermenting vessel)

– Sharp knife and chopping board

Ingredients

– 3 – 5 Beets (enough when diced to fill 1/3 of the jar)

– 4 Cloves of garlic

– 40 grams Sea salt (20 grams per litre of water added)

– Non-chlorinated water

Methods

Step 1. Give beets a good wash under the tap

Step 2. Remove the tops and tails of the beets and any damaged bits, but leave the skin on. Roughly chop into large chunks

Step 3. Crush the garlic cloves with the back of the knife

Step 4. Fill the jar approximately 1/3 full with chopped beets and add crushed garlic and the salt

Step 5. Fill jar with water and give it a bit of a stir/shake to dissolve the salt

Step 6. Place in a dark cupboard for 4 weeks to ferment

Step 7. Open and drink! If there is any white froth/foam on the surface just skim it off with a spoon as it is completely harmless. If there is any green mould or the liquid smells bad, it’s best to throw the Beet Kvass away and start again.

Beet Kvass
 
Super Healthy probiotic fermented beverage made from Beetroot, Garlic, Salt and Water
Author:
Recipe type: Drink
Cuisine: Fermented Drink
Serves: 3 litres
Ingredients
  • 3 - 5 Beets (enough when diced to fill ⅓ of the jar)
  • 4 Cloves of garlic
  • 40 grams sea salt (20 grams per litre of water added)
  • Non-chlorinated water
Instructions
  1. Give beets a good wash under the tap
  2. Remove the tops and tails of the beets and any damaged bits, but leave the skin on. Roughly chop into large chunks
  3. Crush the garlic cloves with the back of the knife
  4. Fill the jar approximately ⅓ full with chopped beets and add crushed garlic and the salt
  5. Fill jar with water and give it a bit of a stir/shake to dissolve the salt
  6. Place in a dark cupboard for 4 weeks to ferment
  7. Open and drink! If there is any white froth/foam on the surface just skim it off with a spoon as it is completely harmless. If there is any green mould or the liquid smells bad, it's best to throw the Beet Kvass away and start again.

 


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