Traditional to Russia and the Ukraine, kvass was originally a low alcohol, fermented, grain-based drink (usually rye) that was consumed daily.
This Beetroot Kvass recipe is grain and alcohol free, making it suitable for everybody. It can be made using berries, limes, honey, mint and any other ingredients that appeal to you.
Kvass can be added to soups, used as a dressing or a cocktail mixer or simply sipped as a friendly bacteria health elixir.
350 grams beetroot
2 tsp sea salt (use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation)
Spice/fruit to flavour: chillies/dill/orange/lemon/ginger
- Dice the beetroot into ½-inch cubes. Avoid finely chopping or grating the beetroot, as this can lead to very rapid fermentation and alcohol production.
- Place the beetroot into a jar.
- Add salt to the jar. If you wish, you can also add flavourings like ginger, lemon, orange or spices.
- Cover the beetroot with water, leaving at least one inch of space at the top of the jar.
- Cover the jar tightly.
- Let the jar stand at room temperature. You may see bubbles inside the jar and brine may seep out of the lid. Place a bowl or plate under the jar to help catch any overflow.
- Open the jar once a day to taste the liquid and release gases produced during fermentation.
- When it tastes strong enough for your liking, strain out the beets and transfer the kvass to the refrigerator. You may drink it right away, but it’s often best after a few days.
- As a fermented beverage, kvass will last at least a month.
Additional Beetroot Kvass Recipes:
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