BEET KVASS

BEET KVASS

Beet kvass is a traditional fermented beverage known for its probiotic benefits and vibrant colour. The Beet Kvass is made with just beetroots, sea salt and filtered water; this tangy, earthy drink is packed with nutrients and supports gut health. It is rich in vitamins, minerals and beneficial bacteria, making it a great addition to your diet for improving digestion and boosting immunity. With its refreshing flavour and easy preparation, beet kvass is a perfect way to enjoy the goodness of fermented foods in a drinkable form. This recipe is simple to make at home, requiring minimal ingredients and effort.

RECIPE CATEGORY

Drinks, Snacks, Side

SERVING SIZE

1 serving

CUISINE

Eastern European, Ashkenazi, Russian

PREPARATION/TECHNIQUES

No-Cook, Fermentation, 5 Ingredients or Less, Prepared in Advance

OCCASION/HOLIDAY

Family Reunion, Summer, Winter, Fall, Picnic, Party, Anniversary

SPECIAL CONSIDERATION/DIETARY CONCERNS

Alcohol-Free Drinks, Probiotic, Healthy, Low Sodium, Low Cholesterol, Low Fat, Low/No Sugar, Organic, Vegan, Vegetarian, Wheat/Gluten-Free, Quick & Easy, Kosher

DISH TYPE

Drink, Beverage, Probiotic Drink

INGREDIENTS

There are the following ingredients for Beet kvass:

• 1 small beetroot, peeled and diced

• 250ml filtered water

• ¼ tsp sea salt

FULL NUTRITIONAL INFORMATION

• Calories: 15

• Protein: 0g

• Carbohydrates: 3g

• Sugars: 2g

• Fibre: 1g

• Sodium: 145mg

• Fat: 0g

PREPARATION

• Prepare Beetroots: Peel and dice 1 small beetroot into small, bite-sized cubes.

• Mix Ingredients: Place the beetroot pieces in a clean glass jar. Add 250ml of filtered water and ¼ tsp sea salt.

• Ferment: Stir the mixture gently to dissolve the salt. Cover the jar with a clean cloth or lid (loosely) and leave it at room temperature for 2-4 days to ferment.

• Check And Taste: After 2 days, taste the kvass to see if it has reached your desired tanginess. If needed, allow it to ferment for an additional day or two.

• Refrigerate: Once it has fermented to your liking, strain the liquid and store it in the refrigerator. The kvass can be kept chilled for up to 1 week.

PREP TIME

5 minutes

COOKING TIME

No cooking is required, but allow 2-4 days for fermentation.

TIPS

Here are some tips for Beet kvass:

• Monitor Fermentation: Check your kvass daily, tasting it to find the perfect balance of tanginess for your preference.

• Prevent Mould: Ensure all beet pieces are submerged under the liquid to avoid mould during fermentation. If necessary, use a fermentation weight or press the beets down daily.

• Room Temperature: Keep your jar at room temperature (18-24°C) during fermentation to encourage optimal fermentation conditions.

• Ginger Twist: For an added kick, include a small slice of ginger in the jar for fermentation.

VARIATIONS

• Spicy Beet Kvass: Add a small piece of fresh ginger or a few slices of chilli pepper to give your kvass a spicy edge.

• Herb-Infused: Add a sprig of fresh herbs like dill or thyme during fermentation for a more herbaceous flavour.

• Carrot-Beet Kvass: Mix diced carrots with your beetroots to create a sweeter, more colourful kvass variation.

• Citrus Zest: Add a bit of orange or lemon zest to the ferment for a bright, citrusy flavour.

PREPPING AND STORAGE

• In The Fridge: Once fermentation is complete, strain the kvass and store the liquid in a glass bottle in the fridge for up to 1 week.

• Longer Storage: The flavour may intensify slightly with time, but consume within 1 week for the best taste.

• No Freezing: Freezing beet kvass is not recommended as it may lose its probiotic benefits and change its texture.