Description
Learn how to make homemade Beet Kvass, a traditional Eastern European fermented drink that is rich in probiotics and great for gut health. This tangy and earthy beverage is easy to prepare and can be enjoyed on its own or used as a base for dressings and soups.
Ingredients
Scale
Ingredients:
- 2 medium beets, peeled and chopped into 1-inch cubes
- 1 tablespoon sea salt
- 4 cups filtered water
- 1 tablespoon whey (optional, for faster fermentation)
Instructions
- Prepare the Beets: Place the chopped beets in a clean quart-sized glass jar.
- Add Seasonings: Add the salt and whey (if using), then pour in the filtered water, leaving about 1 inch of headspace at the top.
- Stir and Cover: Stir gently to dissolve the salt. Cover the jar with a lid or cloth secured with a rubber band.
- Fermentation: Let it sit at room temperature out of direct sunlight for 3–5 days. Taste after 3 days for readiness.
- Strain and Refrigerate: Strain the liquid into a clean bottle or jar and refrigerate. Discard the beets or use them for a second batch.
Notes
- Use only non-chlorinated water and unrefined salt for best fermentation results.
- Beet kvass can be enjoyed on its own or as a base for salad dressings and soups.
- For a milder flavor, consider adding a clove of garlic or a slice of ginger before fermenting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Fermenting
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/2 cup
- Calories: 15
- Sugar: 2g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
