I have fond memories drinking deep pink Russian Beet Kvass Recipe that my grandfather made from beets (beetroot). The fermentation of Beet Kvass is similar to making fermented Kimchi or Kombucha. The color is an amazing bright fuchsia colour changing to a deep red. While I don't have my dedushka's exact recipe, I have played around with several recipe variations and am happy with this one.
What's Beet Kvass?
Sweet Beet Kvass (Свекольный квас) is a Russian probiotic drink made with fermented beets, which people drink for their health. This is an authentic Russian recipe full of nutrients and vitamins with amazing immune boosting properties. As all Slavic food recipes have so much cross-over, you will find versions of this recipe native to Poland, Ukraine, Latvia and across Eastern Europe.
Kvass in Russian, means to ferment. It's been made in Russia for hundreds of years. It's almost viewed as a soft drink, a cool refreshing drink. The most common type of kvass drink is made from rye bread - Russian Kvas from Rye Bread and is absolutely delicious. There are many different flavors of Kvass, with many methods, but I'm focussing on the healthy benefits of beets and lacto-fermentation.
Is Beet Kvass healthy?
Beets are incredibly healthy. Russians believe that Beet Kvass has healing powers aiding high blood pressure, low iron anaemia, metabolic disorders, aids digestion, helps constipation, removes toxins from the liver. Some think it even helps you lose weight! It's really believed for much more, trust me. I'm sure some of it can't be backed by science yet, although some of the claims are now proving true. Do some research, it's pretty remarkable. It's even called the "elixir of youth" or "miracle drink" and full of antioxidants and nutrients.
Strangely enough, they say Kvass shouldn't be consumed it you have kidney stones, bladder disease, gout, stomach ulcers or rheumatoid arthritis, as it can aggravate those conditions. You should always consult a doctor when trying new things you read about on the internet!
Is Kvass Beet Juice?
Kvass is not plain beet juice, it's very different. The lacto-fermentation with the beets and water creates probiotics, which isn't found in regular beet juice. Everyone knows that fermented sauerkraut is different than chopped cabbage or coleslaw. The same principle applies here.
It's recommended to start drinking Russian Beet Kvass in small amounts, no more than ½ cup a day, until your body gets used to it and then can slowly increase your intake, otherwise you might have a 'cleansing of your bowels'. It's never affected me, not ever, but some say it can affect. I wonder if they're drinking the culturally appropriated fake salty beet kvass?
Is Beet Kvass salty?
Most Beet Kvass recipes written in English seem to be made with salt. Salty Kvass is an acquired taste, and is traditionally made for Borscht. Alternatively, there are Slavic and Russian Kvass recipes made with sugar! Just because something is healthy, doesn't mean it has to taste horrible!
So ave you been making Beet Kvass wrong this whole time? If it's salty, then it's it might be great of soups. As a probiotic drink, this sweet alternative Kvass recipe made with sugar tastes much better! It's also healthier compared to the salty Beet Kvass, less sodium!
Don't Use Raw Water
This title is almost lost in translation! Of course water is raw and uncooked, however some Russians seem to be scared of unboiled water. It literally translates as raw water. My parents always said, don't drink the tap water, it's сырая вода or raw water (not boiled). So they would boil the water, cool it and drink it. While this doesn't make sense to me for every day life, it definitely makes sense when fermenting foods.
It's very important to use cooled boiled water or bottled spring water, as the chlorine from tap water inhibits the fermentation process. We always boiled regular tap water and cooled it completely. Or just buy a few litres of spring water, that is chlorine free, and free from any nasties. Sterile pure water is what's needed for this recipe.
Rye Bread in Beet Kvass
There are many Beet Kvas recipes out here, most use only plain beets, sugar and water. However, some recipes, like this one, add a crusty piece of rye bread pieces into the mix You can skip this of course, but it's how I remember my grandfather making it.
How much rye bread do you add? I just add the end pieces from the rye bread loaf that people usually don't like to eat. It's just a tiny bit of bread, maybe it's a nod to traditional Bread Kvass, but I also make Bread Kvass with Blackcurrants. So maybe fruit and Rye bread isn't that strange.
How to Make Beet Kvass
Firstly, you need a large glass jar. Glass jars are always used in lacto-fermentation. The glass is clean and sterile when compared with using plastic jugs. Peel the beets and roughly chop them. There is not rhyme or reason. Some people grate the beets, it's entirely up to you. Combine the ingredients together, cover with a cheesecloth for breathability, and place in a cool dark area for up to a week. Cool doesn't mean in the fridge, but just don't put it in the sunshine! When finished fermenting, strain through a cheesecloth.
Keep the fermentation at room temperature, warmer temperatures will speed up your time required, and if its cooler in the house, then you might need to allow a longer fermentation period. It will look like it bubbles and fizzes, but the kvass isn't fizzy like 7-Up. The best part of this recipe is that you can re-use the same beets for a second fermentation to make kvass again. You can re-use the beets up to 3 times, but I usually only use them twice. The color starts to leave the beets and the kvass isn't as strong on the 3rd attempt.
Why is my Kvass moldy?
I hope it's not moldy, but there might be a white film layer on top of the kvass. This is usually a yeast known a kahm yeast, and not mold. This is typical when you ferment foods, and sometimes people mistake it for mold and throw it all out. I use a spoon and skim out any white film daily.
Like all things that are fermenting, use your sense of smell. There are many variables that can go wrong when fermenting at home. Trust your nose. If you leave it out too long and it smells wrong, spoiled or rancid, then just throw it out and start again. I'm always safe then sorry. Beets aren't very expensive, so it won't break the bank to start again.
How Long Will Beet Kvass Last?
When finished fermenting, and strained, keep the beet kvass refrigerated. We keep it in the fridge no longer than 7 days, and it's usually gone by then!
Beet Kvass Recipe Tips
- Use a large glass jar covered with a cheesecloth if you don't have a fermenting jar, it works the same!
- It's ok to skip the Rye Bread
- Avoid the salt, it's never been in the original recipe
- Add it to your morning fruit smoothie or mix with your favorite juice
Beet Kvass is a Slavic favorite, with so many great health benefits. It's not hard to make at home, inexpensive, and a great way to detox. But please, please don't make it salty. Bon Appetit! Приятного аппетита!
Ingredients
- 3 medium sized beets peeled and roughly diced, grated or sliced
- 4 heaped tablespoons sugar
- 2 litres of spring water or cooled boiled water, don't use tap water
- Chopped crust from a Rye bread loaf
Instructions
- Place the peeled and chopped beets into a large glass bottle.
- Add sugar and spring water and mix until dissolved.
- Add the rye bread crust into the mix.(optional)
- Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.
- When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.
- You can use these beets for another round or two of fermentation. Just add sugar again and water with ¼ cup of Kvass and repeat.
Video
©PetersFoodAdventures.com
Mike Barnes
I'm going to try this. Question: would the rye bread crust been used as a method to kickstart fermentation, assuming the bread was made from a sourdough? It would make sense, and the second batch wouldn't need it because the donation from the first batch would be it's kickstart.
Peter Kolesnichenko
yes, and you don't really even need to add the rye bread, it will ferment without too. It's less messy without the bread.
Aiko Shimada
I'm glad to find your website. I've looked at so many sites that talked about Beet Kvass, and all of it says to put salt in it. I never knew that traditional recipe does not call for salt! I was also told to put the lid tight on and let the gas escape once a day, but your recipe just says to put a piece of cheese cloth, so that is new to me too. I believe that following the way our ancestors did is the best. So I will follow this recipe! Thank you.
Peter Kolesnichenko
Glad you found this. Salty Kvass should really be used for making borscht, and not for drinking (which is my opinion). The sweet method is better and healthier without all that sodium. Enjoy!
Frank Rattray
after the 3rd batch of Kvass.... can you eat the beets?
Peter Kolesnichenko
hmm, I haven't personally, but don't see why not.
Conni
I am making your Kvass recipe for the third time now Peter. I live on the Oregon Coast and our maritime climate is very good for growing Root crops. I plant Beets in my garden each year. I'm harvesting the first of my first beets today, I have made up a batch of Kvass, and can hardly wait! Before I found your recipe, I had never drank Kvass. I find it very different in a good way, it's refreshing and somehow my husband and I have developed a craving for it. I know it must be very good for your health, knowing it's a ferment, not to mention how great beets are anyhow. I'm also a Borscht addict thanks to you! Thank you for sharing so many wonderful recipes, there are so many more I wish to try, I especially love the Old World ones, as they are simple, time honored, and oh so delicious!
Peter Kolesnichenko
So happy to hear that! I love beets too! Thanks for the great feedback! 🙂
Rosalie Ginter
I decided to shred my beets for the recipe. I used beets from my garden. Many bubbles have formed now and I'm wondering if it should be quite thick? mine is day 5 since I'm in Canada and ferments take a little longer here. I use fermenting lids with an air lock to avoid mold and it looks really good otherwise.
Peter's Food Adventures
Hi Rose, hmm it sounds likes it's working fine! Hope you enjoy it! 🙂
Rosalie Ginter
I let mine ferment for 14 days now. I am now straining it. The taste is bland but okay. Still thick. No mold has formed. I'm a little nervous but from other ferments, I've made I think it should be fine. For future reference, cutting the beets would be easier because the shredded ones are a big headache to strain.
Peter's Food Adventures
Thanks for your tips! I usually strain through a cheesecloth, even if cutting the beets. Unsure why it's thick, but hope you enjoy it.
Angie Lewis
Hi I was just wondering if I could use raw sugar and also is it ok to use seeded rye or should it be seedless or does it matter?
Peter's Food Adventures
Hi, raw sugar is fine and honestly probably preferred in some ways. It doesnt matter which rye, seeded will be fine, or you can skip it completely. I just remember my grandfather throwing some rye crusts in there, more commonly made without rye! 🙂
Nonie
My parents came from the old country and made traditional foods during my young life. I learned to make them for my children who grew up in Canada and the U.S. They love pirogues, cabbage rolls and borscht. Never had a recipe and never make them quite the same way twice but at 82 still love to collect recipes. I am looking forward to trying a number of yours since I just stumbled on your site. Your Hren and Kvass both look interesting, although I think I will grate the horseradish outside with lots of tears like my Dad used to. Would love to see your wife recipe for Borscht.
Peter's Food Adventures
Thanks Nonie, so glad you discovered the site. Hope you enjoy the recipes!
Jeffrey Coolwater
Oh my goodness, Nonie, have you ever raised some happy, very old memories. My father came to Canada from Ukraine in 1920 at 12 y.o. and since my grandmother on my mother's side was also from Ukraine, everything you mentioned is second nature to me. Although I'm 71 and have been vegan for 17 years, I still make delicious veganized borscht and buckwheat cabbage rolls. I also have vivid memories of my father going out on the front porch with tears streaming down his face while shredding horseradish root by hand for Hren (mixed with beets) at Easter! My grandmother used to make dill pickles in brine with garlic in a big crock that she covered with a plate and a rock on top. I loved them "half done."
For some strange reason, I don't recall any mention of Kvas (although my Dad made our own wine in a big crock as well). I only recently heard about it in some Russian YouTube travel videos (see Bald and Bankrupt). So I'm looking forward to trying it now that I've come across Peter's site here.
Julia
Hi! I tried this and am excited for the results. I’m on day 2 of fermentation and I’m seeing no bubbles or froth at the top. Is that worrisome? Thanks!
Peter's Food Adventures
Hi Julia! That sounds fine, there are many variables to fermenting, sometimes I let it go for a week, depending on how warm the house is. It ferments faster in summer than winter. The bright pink bubbles in the picture aren't there the whole time, I find that it comes and goes fairly quickly, and sometimes barely at all, all you're left with the deep purple kvass. Don't get too concerned, and I hope you enjoy it!
James
Hi Peter, i added water that was around 110 degrees and immediately put it in my cool dark basement- was that water too hot?
Peter's Food Adventures
Hi James, I always use water that’s completely cooled and not hot. Keep an eye on it and see. The hot temperature can impact the lacto fermentation, you want it to ferment at room temperature.