Beet kvass! One of those unique drinks that 15 years ago, I wouldn’t imagine I’d be not only drinking, but making… Regularly! However, when you learn about the health benefits and how easy it is to make, you just might find yourself enjoying it too!
I find it to be more of a health tonic than a go to beverage, but I love it mixed with other flavors and have come to really enjoy it even plain. The amazing dark pink color of the kvass is especially beautiful when blended with milk kefir- a hot pink drink that’s amazingly good for you!
Making Traditional Beet Kvass
The how to:
between 1 and 5 organic beets, scrubbed clean (not peeled) and diced.
- The number of beets (obviously) depends on the size of your beet. I like to fill my jar 1/3-1/2 full of diced beets. Do not shred or grate the beets as this leads to a very different type of fermentation.
real (unrefined) salt- 1 1/2-2 tablespoons in a gallon of kvass
water to fill your container
if desired, 1/4 cup of whey (or if you’re allergic to casein, you can use a probiotic capsule or starter or just let it culture a little extra time)
Put diced beets in your gallon jar, add salt, add water and whey or probiotic capsule if using. Cover and let culture. Yep, that’s it!
Depending on your room temperature (warm temps culture faster than cool) it can be done between 3 days and 2 weeks. Feel free to taste along the way to find where you like it best. Pour the liquid into a new jar, leaving a little behind for a starter and use your beets to make a second batch. I suggest cutting back a little on the salt for the second batch. You can use the beets easily twice but I haven’t had great results trying to do a 3rd culture. After the second culturing time, I leave the beets in the kvass and move it into the fridge. When the kvass is gone, we compost or eat the beets.
You can drink your kvass straight from a glass. Or, if you’re still growing accustomed to the earthy, slightly salty, very addictive flavor, you can use it in soups (best to add when soup is slightly cooled), as a salad dressing or marinade base (amazing!!) or mix it in with other juiced vegetables.
The why to:
Beet Kvass is one of the amazing traditional foods that has gotten lost in our culture over the generations. It is amazing for liver support and blood purification. It has a reputation for detoxifying very effectively and even balancing out digestion. It contains no sugars, but lots of cultured good guys, probiotics and beneficial microorganisms. Beets are naturally anti-carcinogenic meaning that they can help fight cancers. When you add in the detoxifying and liver supporting benefits of the cultured kvass you have a big winner.
Beets are good for the blood and beet kvass is helpful in preventing and treating iron deficiencies. The list of things beet kvass is useful for goes on and on. A couple resources if you want to do more research are linked below.
So… are you ready to try something unique and adventurous? Make kvass with me and tell me what’s your favorite benefit or favorite way to drink it!
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