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Salty Beet Kvass

5 ways to enjoy salty beet kvass - and why this probiotic beverage is perfect for beginners.

Salty and sour beet kvass is a sugar-free 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.

Ingredients

Scale
  • 1 medium-sized beet or 2 small beets
  • 2 tsp salt (non-iodized)
  • 3 cups filtered water (chlorine-free)

Instructions

  1. Since this is a longer ferment, start with a clean and sanitized quart-sized jar. 
  2. Wash the beet. Leave the skin on, but remove any bad spots, particularly mould.
  3. Dice the beet into cubes and add to the jar. Use a weight to keep the beets from floating.
  4. Dissolve the salt in the water, pour over the beets. 
  5. Top with a loosely fitting lid or a fermentation lid. Leave the beets to ferment in a dark location for at least 1 week, or up to 1 month.
  6. When you’re ready to drink it, strain the kvass into a bottle and store it in the fridge. Consume within 1 month of bottling.

Notes

  • Organic, farm-fresh beets don’t require a starter, however, you can use sauerkraut juice or a purchased starter (affiliate link) to get the ferment going.
  • You can flavour the kvass before drinking by adding dried dill and garlic powder (for a borscht flavour). Brad enjoys adding a stick of celery and drinking it like vegetable juice!
  • The leftover beets are perfect for a Ukrainian salat.

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