beet kvass

How to Make Beet Kvass! An Eastern European probiotic drink made with beets, sea salt and water. Full of healthy probiotics from the Lacto-fermentation, Beet Kvass is believed to help boost immunity.  It tastes slightly sweet, tangy, earthy and salty- but in a good way! With just 10 minutes of hands-on time,it is so simple- just let mother nature take its course.  (Allow 2 weeks for fermentation- see notes for speeding up this process.)

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Beet Kvass Recipe 

beets, organic (see notes

filtered water

fine sea salt,

dill

pickling spices

garlic

ginger

Dice or slice, two organic beets (about two cups) leaving the skin on.  You want that bacteria from the skin, so don&#8217;t peel!  Place this in a sterile 4 cup jar. Add any optional additions. You can double this recipe and place it in a half-gallon jar ( like I usually do).  If adding kraut or pickle brine, add this now.

Mix 3 cups water with 1 heaping tablespoon sea salt. Pour into the 4-cup jar, leaving an inch of headroom at the top. ( If you need more brine: The ratio is 1 heaping teaspoon of salt per cup of water. Mix first, then add.)  The salt will kill the harmful bacteria, but allow the healthy lactobacilli to flourish. 

Cover with a loose-fitting lid. Place in bowl or baking dish (to collect any drips) and then place in a cool dark place. Check every 3-4 days. If you added the brine, you should see some action within 5-7 days. If not,  it may take up to 2 weeks -you should notice some slight bubbling when you tap the jar. To get this even more bubbly and effervescent, tighten the lid, burping daily (or twice a day) for a few days.

Refrigerate (either strain, or leave beets in- I leave mine in) or, for a tangier flavor, continue fermenting for 1-2 more weeks, burping often. It will continue to ferment in the fridge, but at a much slower rate, developing more depth of flavor. The sugar from the beets will continue to feed the healthy bacteria.

If you notice any white foam on top of your kvass it is most likely kahm yeast and harmless. Skim it off with a spoon and toss.

Store this in the fridge, strain into a cup, and drink a few ounces daily.

Thank you for mentioning the kahm yeast.  I'd made Beet Kvass before but thought it was mould on the top of the liquid so threw the batches out!  Now I know it's a normal part of the process, and skim it off, and get to enjoy the kvass!  Many thanks.

I always eat the beets, non go to waste. The are great to eat alongside any dish -getting extra probiotics with each meal! I slice my beets so they are perfectly fermented and a little crunchy. Even my other family members love it! I've shared this recipe with loads of friends and family, after they tried it.

I blend the whole thing up and strain the pulp through grade 90 or 100 cheese cloth.  You get a much higher yield, and more flavorful product (in my opinion).  There is a lot of good stuff inside the beets.  Gloves are a good idea.

Hi, thanks for the recipe. It worked great. I'm just wondering if you can use some of the kvass to make more kvass instead of the sauerkraut brine, as it would similarly contain the good bacteria already. And along this same thinking, could you  just keep topping the kvass up with more filtered water as you drink it, instead of starting again from scratch?

Beet Kvass is a Russian lacto-fermented probiotic drink made with beets, which people drink for their health. Full of nutrients and vitamins, and a great detox elixir! Check out the original Eastern European recipe.

Sweet Beet Kvass

beets

sugar

water

Chopped crust from a Rye bread loaf

Place the peeled and chopped beets into a large glass bottle.

Add sugar and spring water and mix until dissolved.

Add the rye bread crust into the mix.(optional)

Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.

When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.

You can use these beets for another round or two of fermentation. Just add sugar again and water with 1/4 cup of Kvass and repeat.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613574015/nyqkkrekq1uyoqj20fdk.mp4

Beet Kvass is a Russian fermented probiotic drink made with beets, which people drink for their health. Full of nutrients and vitamins, and a great detox elixir! Check out the original Eastern European recipe.

Beet Kvass

Beet Kvass is easy to make and gives you a wonderfully effervescent and probiotic-rich drink.

How to Make Beet Kvass

Beets (Peeled

Coarse ground Celtic sea salt

water (Sufficient to fill jar)

Cut up beets into 1-inch cubes.

Place beets into a half-gallon jar that has a lid.

Add salt.

Fill jar with water, leaving approximately 1 inch of head space.

Put lid on jar, finger tight.

Place jar in a warm, undisturbed place, such as in a kitchen counter corner, on top of a refrigerator, or in a cabinet or pantry.

After a few days, check the jar to see if bubbles are beginning to appear. In warmer months, bubbles will appear sooner than in cooler months. If you see bubbles, loosen the jar lid to allow some of the carbon dioxide to escape.  Retighten the jar lid.

Continue to check the jar each day.  Loosen the jar lid to release carbon dioxide and retighten lid. After approximately 7 days, use a clean spoon to taste the Beet Kvass. If it is to your liking, strain out the beets from the liquid.  This liquid is your Beet Kvass.  Decant the Beet Kvass into a clean bottle, reserving 1/4 cup.  Place a cap on the bottle and refrigerate the Beet Kvass.

Place the beets back into the half-gallon jar along with the reserved 1/4 cup of Beet Kvass and 1 tablespoon of coarse ground sea salt.  Repeat Steps 4 thru 8, but do not reserve 1/4 cup of the Beet Kvass unless you have a new batch of beets.  The beets can only be used to make 2 batches of Beet Kvass.

Do not discard the beets used to make the first 2 batches of Beet Kvass.  They are rich in probiotics now, and you can now add them to a salad.

Kvass is a traditional fermented beverage that has a similar taste to beer, except it's healthier because it provides probiotics. It's actually made from stale, sourdough rye bread or beets, meaning it's cheap and easy to make. Here's a rye bread kvass (popular in Russia) and a beet kvass (popular in Ukraine).

Rye Bread or Beet Kvass Recipe

sourdough rye bread (6-8 slices), cut into 1/4-inch slices

organic pure cane sugar

dry active yeast

white flour

raisins

juice

sea salt

mint leaves

half-gallon, large glass jar

Spread the bread on cookie sheets, and bake for 20 to 30 minutes at 325 degrees F until bread is dark brown. When cool, chop into 1/4-inch pieces.

Bring 2 quarts of water to a boil in a large pot, and then cool to 175 degrees F. Add the bread, stirring well. Cover with a lid, and leave in a warm place for 1 hour. Strain and reserve both the bread and the liquid.

Bring another 1 1/4 quarts of water to a boil, cool down to 175 degrees and add the reserved bread and raisins. Cover with a lid, and leave in a warm place for 90 minutes.

Strain and discard the bread. Combine both batches of liquid.

Place 1/8 cup sugar and 1 teaspoon of water in a small skillet.

Stir continuously over heat until the mixture turns golden brown, but be careful not to burn it. Remove from heat, and gradually blend in 1/2 cup of the reserved liquid.

Stir the mixture into the entire batch of liquid.

In a small saucepan, combine 1/2 cup water and the remaining sugar.

Bring to a boil, lower the heat and simmer for 10 minutes, skimming once or twice.

Stir this syrup into the reserved liquid, and allow the mixture to come to room temperature.

Mix the yeast with the flour, and combine with 1/2 cup of the liquid. Return this yeast mixture to the pot.

Cover the pot with 2 layers of cheesecloth or a kitchen towel, and leave in a warm place for 8–12 hours or overnight.

Cool the kvass to about 50–54 degrees F. Transfer to bottles, seal tightly and refrigerate for 24 hours. The kvass will keep in the refrigerator for 2–3 days.

Rye Bread Kvass

Wash beets, and peel if you are not using organic beets. You can leave the skin on if you are using organic beets.

Add the fermented juice, salt and mint leaves.

To ferment, cover with a towel or cheesecloth, and leave the jar open on the counter or in a warm place at room temperature for 2 days.

Place in the fridge, and consume as desired. Several ounces per day can aid in creating a healthy gut.

Enjoy it as a refreshing drink, and try adding it to both hot and cold soups, sauces and dressings.

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Top 4 beet kvass recipes from across the web

The most viewed beet kvass recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beet Kvass Recipe

Sweet Beet Kvass

How to Make Beet Kvass

Rye Bread or Beet Kvass Recipe

The most viewed beet kvass recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine