Recipe: Beet Kvass & Beet-Carrot Kvass

Beet kvass is one of my favorite probiotic drinks. I love kombucha as well, but beet kvass is special because I get it less often. I tend to make it only in the spring or early summer when they're in season. Fresh, local, organic beets have so much more health benefits in season than beets shipped from miles away when they're out of season.

Beet kvass is, not surprisingly, loaded with health benefits. It detoxes the liver and alkalizes the blood (acidic blood is more susceptible to viruses, bacteria, and inflammation). It's full of B vitamins, as well as minerals such as potassium and magnesium. A good way to start the day and get your digestive system moving in the morning is with just 4 ounces of beet kvass!

Ingredients:
beets
carrots (optional)
unrefined salt
filtered water


Cut the tops off the beets (save them for juicing, or sauté in butter). Scrub the beets well under cold water; hot water will kill the good bacteria needed for fermentation. Chop the beets in half, or in quarters if they're really big.


Put enough beets in mason jars to fill them a quarter of the way. I made two quart jars of kvass with one bunch of beets. I also added carrots to one of the jars for beet-carrot kvass.

You will need 3 tablespoons of unrefined salt per quart of water. Since I had two quarts, I used 6 tablespoons of salt. Put the salt in a measuring cup and pour boiling water over it. Stir until most of the salt dissolves; it's okay if some salt remains at the bottom. Set the salt water brine aside to cool. Once it has cooled divide the brine equally between the jars. Then, fill the jars with more cool, filtered water, leaving at least an inch of room at the top.

 
Screw lids on the jars and set them out of the way for 4 weeks. The long fermentation time ensures maximum probiotic activity.


Bottle the kvass and store it in the refrigerator.

Chop the beets (and carrots) in half again, and repeat with new salt and water and go for a second round. There's still good stuff left in them!

Printable: Beet/Beet-Carrot Kvass

3 comments:

  1. Good morning! I was wondering what beet kvass tasted like? Is it tart like other fermented drinks? I'm trying to get my mom off of Crystal Light. I told her about the dangers of artificial sweeteners, but she still drinks it. She likes sweet drinks because she says that sour/tart drinks upset her stomach. Is it possible to add some sugar to it if it is tart? Thanks in advance! I love your website! Oh, and I only used anonymous because I didn't have a Google account, LiveJournal, or any of the other suggestions.

    Jeanine B.

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  2. Hi Jeanine,

    Beet kvass is a combination of sweet, salty, and tart. If that makes any sense, LOL! But yes, it is tart - almost all fermented foods are tart, that's just what the fermentation process does.
    I THINK you can probably add sugar, because you can add sugar to some other fermented recipes such as kombucha. HOWEVER, during the fermentation process, the sugar is eaten. Since beet kvass only ferments for 2 day, it would probably still be okay. I let my kombucha ferment for 10 days to ensure that the sugar is all eaten.
    You can experiment and see what works! Good luck!

    Cristina

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  3. Great post. This is something I am not familiar with. New fan here! I saw you on Frugal Days.

    I am giving away a set of Ball Canning blue pint jars on my blog right now, I hope you'll stop by!
    Lisa
    Fresh Eggs Daily
    http://www.fresh-eggs-daily.com/2013/04/giveaway-ball-heritage-collection-pint.html

    ReplyDelete

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