Serves 8
15 min
Beet Kvass
Recipe GLPR184edbb8e16714
A refreshing Eastern European fermented beverage made from fresh beets, salt, and water. This traditional drink is naturally low in sugar and packed with beneficial probiotics from the fermentation process. Serve chilled as a revitalizing tonic or mixer.
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Ingredients
4 organic beets, peeled
2 tablespoons Himalayan pink salt
6 cups filtered water
Directions
Rinse the peeled beets thoroughly under cool running water to remove any dirt or debris.
Cut the beets into quarters or rough chunks to increase surface area for fermentation.
Place the beet pieces into a clean glass jar or container.
Pour the filtered water over the beets, filling the jar completely.
Add the Himalayan pink salt to the jar and stir well until the salt dissolves completely.
Cover the jar loosely with a clean cloth or coffee filter, securing it with a rubber band to allow gas to escape during fermentation while preventing dust and insects from entering.
Place the jar in a cool, dark location at room temperature (around 65–72°F is ideal) away from direct sunlight.
Allow the kvass to ferment for 3 to 7 days. The longer it ferments, the more pronounced the flavor and probiotic content become. Taste after 3 days and ferment longer if desired.
Once fermented to your preference, strain the kvass through a fine mesh strainer or cheesecloth into another clean jar, discarding the beet solids.
Transfer the strained kvass to a sealed glass bottle or jar and refrigerate. It will keep for several weeks when properly stored cold.
Serve chilled in small glasses as a tonic drink, or dilute with water if the flavor is too strong.
