How to Make BEET KVASS: a simple step-by-step guide
WHAT IS BEET KVASS?
Beet kvass is a fermented beet drink traditionally made in Eastern European cultures.
It has an earthy, salty, tangy flavor and is full of beneficial probiotics (much like kombucha and sauerkraut).
It is simple to make with just a few starting ingredients!
YOU NEED: whole beets, pink/sea salt (not iodized), filtered water*
*chemicals or microbes in tap water can influence fermentation
HOW TO MAKE BEET KVASS
1. Cut tops and tails off beets (no need to peel).
2. Cut into 1/2 inch cubes.
3. Fill (very) clean jars with beets.
4. Mix 1 heaping Tbsp unrefined salt with 3 cups filtered (or boiled and cooled) water.
OPTIONAL: Add a little brine from raw sauerkraut/pickles or whey from raw yogurt to quick-start the fermentation process. Some people also add pickling spices, ginger, garlic, onion, or lemon to change up the flavor.
5. Fill jar with salt water so all beets are submerged.
6. Cover with lid, set jar in bowl (to collect leaking juices), and store at room temperature.
7. Check every few days to release air and skim off any harmless mold or foam that forms.
8. After ~2 weeks (or until you like the taste), strain out beets.
9. Store in refrigerator for up to a month and enjoy a tablespoon or 2 every day!
Are you a health educator that wants to use this content with your clients? Customize the handout template in less time than it would take to even think about hiring a graphic designer.
References
Nourished Kitchen. Easy Beet Kvass. Retrieved from /https://nourishedkitchen.com/beet-kvass-recipe/
Fallon, S., Enig, M. G., Murray, K., & Dearth, M. (2005). Nourishing Traditions. NewTrends Publishing, Inc.