Salty Beet Kvass – A Borscht Flavoured Drink

Salty beet kvass has a salty, sweet and sour flavour that is surprisingly refreshing when chilled before serving. It reminds me of a clear Polish-style borscht, and makes an excellent mid-afternoon snack.

What is beet kvass?

Kvass is Russian word for a simple fermented sparkling beverage. Beer likely originated from a sourdough bread kvass. Brad’s Doukhobor cookbooks always have a recipe for cucumber kvass. And beet kvass is a simple beverage made from fermented beets. It can be made salty or sweet, depending on whether you use salt or honey to control the fermentation.

Though I occasionally make sweet beet kvass, and I usually have a jar of immune boosting beet kvass in my fridge all winter long, salty beet kvass is my favourite. It tastes like a mix between a chilled soup and a salty beverage. I particularly like having a glass as a delicious and satisfying mid-afternoon snack.

Salty beet kvass is also a good starter for other ferments. I personally like using kvass to make purple fermented eggs.

Salty Beet Kvass

Salty and sour beet kvass is a fermented beverage that is refreshing on a hot day. It tastes similar to Polish borscht. It is a great source of probiotics and can be used to culture other vegetables.

• Author: Emillie
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 cups 1x
• Category: Beverages
• Method: Fermented
• Cuisine: Polish

Scale 1x2x3x

Ingredients

• 1 cup beets washed, and diced into cubes (about 2–4 whole beets)
• 1/4 cup of starter culture (see notes)
• 1/2 tbsp salt (non-iodized)
• 2 1/2 cups filtered water, to cover (chlorine free)

Instructions

1. Sterilize a quart-sized jar and fill it with the beet cubes.
2. Add the culture.
3. Dissolve the salt in 1/2 cup of water, pour over the beets. Add the remaining water to cover the beets.
4. Use a weight to keep the beets submerged, top with a lid, and allow to ferment somewhere cool for 1 week.
5. Store in the fridge and consume within 1 month.

Notes

• Beets don’t require a starter, however, I usually use whey. You could also use sauerkraut juice or a purchased starter (affiliate link.)
• You can flavour the kvass by adding fresh dill and garlic (for a borscht flavour). Brad enjoys adding a stick of celery and drinking it like an vegetable juice!
• If you’re interested in the health benefits of beet kvass check out Wellness Mama’s blog post.

Keywords: healthy, probiotic, kvass, keto, paleo, vegan, gluten free, sugar free, dairy free, oil free, nut free summer, fall, winter