Simple Beet Kvass Recipe
This is a great fermentation recipe to start with if you’re just getting into fermentation. It is very easy and does not take much time.
Once you get this recipe down, it is so fast! I recently did it in under five minutes!
Why beet kvass?
Beet kvass is an ancestral Russian fermented drink that contains probiotics, antioxidants, and powerful micro-nutrients to help detoxification and fat digestion. Because of this, beet kvass was traditionally used to boost immune function, cleanse the blood, reverse fatigue and soothe kidney stones, chemical sensitivities, allergies, and digestive problems. Don’t just take my word for it though. In one study, fermented beetroot juice supported the kidney, liver, and circulatory systems of rats by increasing antioxidants, improving gut microbiota balance, and decreasing ammonia. In many other studies, beets and beetroot juice offer a complementary effect on lowering blood pressure.
How to beet kvass?
Because beet kvass contains a potent amount of probiotics and antioxidants, it is best to start drinking it slowly. I recommend 1 tbsp a day for a few days to make sure it is tolerated. Then you can slowly increase up to 1 cup per day or meal.
Simple Beet Kvass Recipe
Paleo - Dairy Free and Gluten Free
Natalie Earle | December 2019
- prep time: 10 min
- fermentation time: two weeks
Ingredients:
- 1 medium red beet
- 1 tbsp sea salt
- 32 oz (1 quart) of purified water
Instructions:
- Chop beet into quarters
- Put beet, water, and salt into 32 oz mason jar (the less airspace at the top, the better for mold prevention)
- Stir the ingredients and secure lid on top
- Let sit for around 2 weeks, burping and checking for yeast developement on top whenever you get a chance (fermentation time will vary depending on temperature)
- Once you start to see some foam (or yeast) starting to form on the top, give it a try and see if it is ready. If it's not ready, scoop the foam off the top and give it a little more time.
Notes:
- We all have different preferences when it comes to taste of fermentaion, so don't be afraid to try it at various points throughout the fermentation. Just sample some with a clean spoon.
- If yeast forms on the top of the kvass, just skim it off with a spoon.
- If you forget about it and nasty mold grows on top, no problem. I have been fermenting foods for years now and this still happens to me. Just make sure to keep at it and soon enough you will ferment something that is wonderful and it will be sooo rewarding!
