Beet Kvass is one of the easiest fermented beverages you can make. It’s a traditional East European drink and used mainly as a healing tonic rather than a refreshing drink but it doesn’t taste medicinal so don’t let me put you off trying it.
I obtained the recipe and instructions from Fermented by Jill Ciciarelli and it was easy to make. You need:
- 2-3 Medium Beets.
- 1L Filtered Water.
- 0.5t Unrefined Sea Salt (I used Lotus an Australian brand).
- 1/4 cup of Whey Powder (again using Lotus).
- Large glass jar (I used an 800ml widemouth Ball preserving jar and adjusted the ingredients to suit).
- Wooden spoon.
- Cheesecloth (I used a Bee Wrapt cheesecloth cover click here for their website).
- Rubber bands or you can use the metal seal from the preserving jar over the cheesecloth as I did (see the picture below).
- 1L flip top bottle. You can get these in $2 shops or supermarkets.
- Just finely chop the beets and add all the ingredients into the jar and stir well to dissolve the salt and whey.
- Cover with cheesecloth and secure with rubber bands, or do what I did with a preserving jar seal and a Bee Wrapt cover. Let the Kvass sit at room temperature for 2 or 3 days.
- Strain the mixture, pour the liquid into the flip top bottle and enjoy.
Ways to Use Beet Kvass
You can add some boiled eggs into the mixture and make Purple Probiotic Eggs. Kids will LOVE this! See my post on how to do this here.
You can have it quite concentrated with some soda water, a squeeze of fresh lemon and a splash of Apple Cider Vinegar (ACV) to gently sup at a party, instead of having an alcoholic drink (see the main picture on this post). A healthy Mocktail! Do be careful not to sugar spike though because beets are naturally high in sugars, so I would recommend having this one after food.
I’ve been adding a bit of kvass into a glass of sparkling water each morning, again with some ACV and it’s been doing wonders as a digestion aid. If I have it after breakfast, it doesn’t make my blood sugars go out of whack and personally I prefer the taste of the kvass to be a little weaker than perhaps it is in the Mocktail version above.