Honestly, I must have a guardian angel. Who led me to beet kvass…
“[Beet kvass] is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.” — Sally Fallon Morrell
Now that I’m addicted to eating well, I want to try it all… as long as it’s easy 🙂 Well, making beet kvass is SUPER easy and SUPER good for you! And delicious — I like it a little saltier, but you can adjust that to taste. (Salty is good for the adrenals, too, doncha know.)
How to Make Beet Kvass
- 3 medium or 2 large organic beets
- 2-3 tsp real salt, depending on your preference [Here | I buy in bulk here]
- Filtered water
- 1/2 Gallon jar and lid
OPTIONAL: 1/4 cup whey or use brine from homemade sauerkraut or any fermented veggie. This is used to get the beet fermentation started. Don’t use store-bought sauerkraut or pickle juice because it probably does not have the live cultures.
NOT OPTIONAL: Salt. That’s used to kill the bad bacteria and help the ferment. Start with 2 tsps, I like it with three.
- Scrub and chop the beets into 1″ chunks, then put in the jar. (I don’t peel but you can.)
- If you are adding whey, add that now.
- Add the salt.
- Fill with filtered water to just below the rim and cap. I use a FermentaCap: keeps the air out. If you don’t have a Fermenta Cap, you’ll want to open and close the jar a couple of times while it’s fermenting to let gases escape.
- Once capped, turn upside down a couple of times to mix, then let sit on the counter. During the next couple of days while fermenting, turn upside down to mix again a couple of times a day.
- It will foam and sometimes you’ll get little bits of white floating on top. Fermentation side effects, all good.
- After two or three days, your kvass should be a deep ruby. The longer it sits, the richer the brew!
- I strain the kvass into a bottle but some people leave the beets in there… Either way, put in the fridge, drink when you like.
Also, you can make a second batch with the same beets; you’ll get a lighter brew. We like our kvass RICH and DARK so we don’t re-use.
What to do with the old beets? Eat in a salad, or put in a stew or broth (which will then be red), or feed to your backyard chickens. The girls go crazy over these beets!
Optional: Bottle Your Kvass!
Once your kvass is finished fermenting on the counter, you can pour it into Grolsch-style bottles, like the ones I use for kombucha. I’ve had my kvass go fizzy if it sits in the fridge long enough. Which is rare because we drink it so fast!
- Another good place to get Grolsch-style bottles is a local home store. Sometimes you’ll find bottles of lemonade or some fruity drink in these type bottles on sale for small money. I pour out the poison drink (usually filled with preservatives and HFCS), wash and use for ferments.
- If any of the lids on your Grolsch-style bottles don’t fit properly and it looks like you aren’t getting a good seal, add a second rubber ring (here on Amazon). You want a good tight seal.
- Gotta be organic beets! Although if you are making beet kvass — heck, if you even KNOW about beet kvass — you probably already go organic.
By the way, I found my simple recipe in Nourishing Traditions. Not just a cookbook, it’s an education, a primer, a delight. If you don’t have a copy and you eat food, get one! You won’t be sorry, I promise.
Just FYI, making beet kvass is so easy, I bottled the first batch, made the second batch and took a bunch of pictures while writing this article. Making a probiotic-rich fermented beverage does NOT get any easier than this! Did I mention it is super delicious? Give it a try and tell me what you think.
P.S. Don’t be alarmed if your pee and poop is a little ruby colored after drinking beet kvass. Side benefit 🙂