Beet Kvass

Beet kvass is an amazing tonic full of gut-healthy probiotics! A fermented nourishing drink that is not only healthy but beautiful and delicious. I only make it in the spring when beets are in season but enjoy the health benefits long past spring.

Making beet kvass from organic fresh beets not only gives you an amazing probiotic drink but extends the use of fresh beets.

Lacto-Fermented Beet Kvass not only is great for our digestive health but increases the storage length of beets!

 This recipe only uses salt for fermentation nothing else. You only need beets, water, salt and a bit of time to make this nourishing drink. Beet Kvass has historically been known as a blood tonic, a liver cleanse, and digestive aid.

Fermentation is anywhere from 2-7 days. After fermentation you bottle the kvass then store it in the refrigerator. I always use a fermentation lid and bubbler on a half gallon glass jar. When the bubbler falls I strain it into bottles then refrigerate.

I do a second ferment to get all the goodness out of the beets. *Second ferment is 2 days, then bottle and refrigerate.

 Make this probiotic-rich drink, it will add another healthy food to your diet!

Fermented foods are very important and we have many resources to help you! Here is a favorite Second Fermented Kefir Smoothie

Beet Kvass Ingredients:

• Fresh Beets- 3-4 medium sized or one bunch
• Salt – Do not use iodized salt or salt with anti-caking additives
• Filtered Water

Equipment You Will Need:

• Quart or half gallon jar
• Fermentation lid and bubbler or lid and ring or unbleached coffee filter with rubber band or a Mason top fermentation lid. Use what you have.
• Bottles or jars-to store kvass after it is fermented

How to Make Beet Kvass

1. Gently wash beets in cool water. Remove the tops. Roughly chop beets into about 1/2 inch pieces.Do NOT peel the beets. Do NOT grate them.
2. Add to 1/2 gallon ball canning jar.
3. Add 2.5-3 teaspoons of sea salt, I use Celtic gray salt. If you use a fine salt such as Redmonds I would use 2.5 teaspoons. Do NOT use iodized salt or salt with anti-caking additives.
4. Cover with filtered water one inch above beets.
5. Cover with lid with airlock and ring or an unbleached coffee filter or fermentation lid such as Mason top lid or a canning lid and ring work just fine. Leave at room temperature for 2-7 days. After 2 days you can taste it. Option 1: If you like it then you can put the jar into the fridge. It will slow down fermentation but will develop flavor. When you have drank most of the kvass (leave 1/4 cup behind in the jar) you can add water to the beets and leave out at room temperature for 2 days to get an another batch of kvass. Option 2: You can let it ferment until the bubbler falls then strain the beet kvass into a clean jar or bottle, then refrigerate. You can do a second batch with the leftover beets.

Yield: 1-2 quarts

Beet Kvass

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Beet Kvass has historically been known as a blood tonic, a liver cleanse, and digestive aid.

Equipment you will need:

• Quart or half gallon jar
• Fermentation lid and bubbler, or lid and ring, or unbleached coffee filter with rubber band, or a Mason top fermentation lid. Use what you have.
• Bottles or jars to store strained beet kvass in the refrigerator

Ingredients

• Fresh Beets - 3-4 medium
• Filtered Water
• Celtic Salt- Do NOT use iodized salt or salt with anti-caking additives

Instructions

1. Gently wash in cool water. Roughly chop 3-4 beets into about 1/2 inch pieces, remove the tops. Do NOT peel the beets. Do NOT grate them.
2. Add to 1/2 gallon ball canning jar.
3. Add 2.5-3 teaspoons of sea salt, I use Celtic gray salt. If you use a fine salt such as Redmonds I would use 2.5 teaspoons. Do NOT use iodized salt.
4. Cover with filtered water one inch above beets.
5. Cover with lid and ring, airlock, unbleached coffee filter, or fermentation lid, or Mason top lid.
   Leave at room temperature for 2-7 days. After 2 days you can taste it. Option 1: If you like it then you can put the jar into the fridge. It will slow down fermentation but will develop flavor. When you have drank most of the kvass (leave 1/4 cup behind in the jar) you can add water and leave out at room temperature for 2 days to get a another batch of kvass. Option 2: You can let it ferment until the bubbler falls then strain the beet kvass into a clean jar or bottle, then refrigerate. You can do a second batch with the leftover beets.
   

Notes

• Remember you can ferment a second batch of kvass. It will be delicious.
• The beet kvass is ready when you like the taste.
• Beet kvass taste slightly salty.
• Try both options to see which one you like best.
• Important Tip: Every day I like to shake the jar of beet kvass just a bit. This helps prevent mold from forming on the top.

Glass of Lacto-Fermented Beet Kvass