Beet Kvass aka fermented beet juice
I was originally introduced to beet kvass years ago when I acquired my first copy of Sally Fallon’s cookbook, Nourishing Traditions, and felt like I won a prize from my ancestors, moving into the next level of life. I don’t know how many times I’ve bought the book since, because it is one that I love to give away!
Beet kvass is one of many ways to make kvass. Traditional to Russia and the Ukraine, kvass is traditionally made from a mash obtained from rye bread or rye flour and malt soaked in hot water. I’ve tried the bread kvass a few times and my body just loves the beet version most.
This is a perfect spring tonic, offering a lacto-fermented beverage that is full of probiotic goodness. It’s earthy, salty, sour, and sweet all in one!
Kitchen utensils
Cutting board and knife
Bowl or plate to place under jar during fermentation
Clean and sanitized 1-quart jar with canning lid or plastic lid
Strainer
Ingredients:
3-4 medium size beets, rinsed.
2 teaspoons sea salt
filtered or spring water
Directions:
Rinse the beets to wash off any debris. Trim the tops and tails and leave the skins on.
Cut the beets into 1/2-inch cubes. Avoid finely chopping or grating the beets, which can lead to very rapid fermentation and alcohol production.
Place the beets in a very clean jar.
Add salt to the jar.
Cover the beets with filtered or spring water, leaving at least 1-inch of headspace at the top of the jar.
Cover the jar tightly.
Let the jar stand at room temperature. You may see bubbles inside the jar and brine may seep out of the lid. You can always put a plate under the jar to catch any overflow. Beet juice does indeed stain (and creates a beautiful plant dye!)
Open the jar once a day to taste the liquid and release gases produced during fermentation.
When it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. You may drink it right away, but it's often best after a few days. As a fermented beverage, this kvass will last for quite some time, at least a month or longer.
That’s it. Drink it on its own with a small shot glass, enjoy as a super-healthy probiotic shot, or add it to soup or a dressing!