I bought the most beautiful red beets and the farmers market this weekend and spent Sunday cooking up a ton of beet recipes including beet kvass.
Kvass is a traditional lacto-fermented beverage of Slavic and Baltic origin which contains enzymes and probiotics. Gut health is all the rage these days and kvass is a great way to support it. Beets cleanse the gallbladder, improve bile flow, and remove toxins. Kvass is a great addition to your gut health routine and a great way to switch it up if you are constantly having kombucha.
This jewel colored tonic has a slightly earthy, sweet, salty, sour, unami taste that may take a bit getting used to, but I guarantee you will be craving it in no time. It’s also probably one of the easiest things I have ever made. Plus that color…
Beet kvass can be added to salad dressings, soups, dips, or any recipe that calls for a bit of sour flavoring. I personally like drinking it on its own with a spritz of orange.
- half gallon glass jar
- 2-4 beets
- ¼ cup juice from sauerkraut
- 1 tablespoon sea salt or himalayan salt
- filtered water
- Wash beets and peel if desired. I recommend peeling if they are not organic.
- Cut beets in to small cubes. Do not grate as this will cause fermentation to occur too quickly and it won’t taste as good.
- Put the beets a half gallon glass jar. I use Mason jars.
- Add sauerkraut juice and salt. If you don’t have sauerkraut juice you can add an additional tablespoon of salt and allow for a few additional days of fermenting.
- Fill jar with filtered water leaving about 2 inches at the top.
- Cover with a lid or fermenting top. I use one from Ferment’n. It’s inexpensive and can be used for sauerkraut making as well.
- Once it is done fermenting keep the kvass in the fridge which will stop the fermenting process.