How to make Beet Kvass (Fermented Beet)
When I started my fermentation journey I fermented nearly everything. I made all the recipes I could make, I was so excited to learn all about the art of fermentation. Eventually, during my journey, I stumbled upon a recipe: How to make beet kvass!
I didn’t always like beets, I have to admit. I remember how one of my cousins used to eat beet salad as a snack at school. And I remember how I would make faces seeing her eat that. And now… I not only love red beets, but I also eat them regularly and even make brownies or chocolate cake with it! I should add that recipe here soon!
Beet Kvass, also known as beet, beetroot, or fermented beet, is a drink probably of Russian origin. This drink is very quick to prepare. And according to the book of Sally Fallon, Nourishing Traditions, beet kvass was used as a tonic for the blood and liver, as it contains phytonutrients that help support liver health.
Its flavor is a bit “earthy”, that’s how my fermentation workshop students have described it. And with a bit of lime and ginger, it is really delicious!
Ingredients of Beet Kvass
- 3 unpeeled beets (if organic)
- 1 tablespoon of sea salt (without iodine) or Himalayan salt
- Chlorine-free water
- 1 medium bottle
- Garlic and mint leaves (optional)
Preparation of Beet Kvass
- Wash the beets and dry them. No need to remove the skin if it is organic.
- Cut the beets into squares and put them in the jar.
- Pour salt over the beets, until they are evenly covered.
- Add water and cover the jar.
- Close the jar tightly and shake it carefully so that the water and salt come together.
- Let the bottle rest for 2 days in an area where it is at room temperature (not too hot or too cold).
- Uncover the beet kvass and enjoy it!
Once you have opened the jar, remember that you should keep the rest in the fridge.
I’m sure you’ll find this simple recipe delicious, and if not, let me know what you think of the flavor on Instagram. Don’t forget that you can also send me all your questions about this and other ferments there.
Happy fermenting!
Subscribe to my newsletter or leave a comment below!
Post a Comment