Beet Kvass that Actually Tastes Good!

I have fond memories drinking deep pink Beet Kvass Recipe that my grandfather made from beets. Sweet Beet Kvass (Свекольный квас) is a healthy tonic full of probiotics that boosts gut health - all without using any salt. Slavic households have been fermenting for centuries - salty beet zakwas is great to add into barszcz or borscht, but this Russian method is sodium free, a healthy, low alcohol, probiotic drink. All you need is a few ingredients, no special equipment and you'll be enjoying health perks in no time.

You'll love this recipe for its bright pink color, gentle sweetness that ferments to boost your health. Described as an 'elixir or youth' in Russian folk medicine, it's said to boost immunity, detox liver, improve blood pressure, reduce bloating, antioxidants and good for vascular health (always check with your doctor first). Simple to make, budget friendly with minimal waste.

What's Beet Kvass?

There are many different flavors of Kvass, with many methods, Kvass in Russian, means to ferment. It's been made in Russia and Eastern Europe for hundreds of years. It's almost viewed as a soft drink, a cool refreshing drink. Authentic no -salt Beet Kvass is a traditional fermented tonic with probiotics, like a cross between Kombucha and Beet Juice. A nutritional powerhouse that nourishes your body.

Ingredients

• 3 medium Beets
• White Sugar
• Spring Water
• Rye Bread (optional)

How to Make Beet Kvass

1. Prepare - sterilize 3 liter glass jar (dishwasher cycle works great). Peel beets and cut the tops off. Chop beets into 1 inch slices or cubes. If using Rye Bread, can chop into smaller pieces.
2. Assemble - place chopped beets into a large glass bottle. Add sugar and spring water and mix until dissolved. Add the rye bread into the mix.(optional)
3. Ferment - loosely cover with a cheesecloth or a loose lid. Place in a cool dark place like a cupboard or pantry for 3-7 days.
4. Monitor and Taste - stir daily and burp to release gas. Taste after Day 3. It's ready when pleasantly tart, not vinegary. Depending on room temperature, most are ready 4-5 days.
5. Strain and Bottle - skim off the top any foam and carefully strain the Kvass through a cheesecloth. Pour into clean bottles and seal. Keep refrigerated and enjoy within 2 weeks for best flavor.
6. Re-use - you can use these beets for a second round of fermentation. Just add sugar again and water with ¼ cup of Beet Kvass ferment and repeat process.

Recipe Tips and FAQs

• Don't Use Raw Water - in Russian language, raw water translates into unboiled (tap) water. Always use boiled and cooled water or bottled spring water. Chlorine will inhibit the fermentation process.
• No Rye Bread? You can skip the Rye Bread, it will still ferment as needed. The Rye adds Kvass depth and authenticity and the bright pink color.
• Safety - fermentation done right is safe, but trust your senses. If it smells off or rancid, has black/green fuzzy spots (mold) then discard everything and start fresh. If in doubt, throw it out. Kahm yeast is a white film layer on top of the kvass and is not mold. Skim as needed.
• Make Weekly - this will ensure an continuous supply
• Serving - sip ½ cup to 1 cup daily or add it to your morning fruit smoothie or mix with your favorite juice

Is Beet Kvass healthy?

Beets are incredibly healthy. Russian folk medicine says 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, do some research, it's pretty remarkable. You should always consult a doctor when trying new things you read about on the internet!

Is Beet Kvass salty?

If you are making Beet zakwas then it will be salty, but shouldn't be drank as a health tonic. That much sodium isn't healthy, and should be saved for soups (barszcz or borscht) or salad dressings. However, the healthier no-salt Beet Kvass is enjoyed as a healthy cool drink or tonic. If you've only had salty Kvass, maybe you've been making the wrong one?

Is it Alcoholic?

Yes, slightly. Usually around 1% alcohol, as the sugars convert to acid and gas.

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 up to 14 days, but usually best enjoyed within 7 days.

Fermented Recipes You'll Love

• Russian Sauerkraut - Kvashenaya Kapusta
• Medovukha - Honey Kvass or Russian Mead
• Fermented Georgian Cabbage (with Beets)
• Rye Bread Kvass
• Malosolnie Ogurtsi - Refrigerator Pickles
• Laba Garlic - Chinese Pickled Garlic

Sweet Beet Kvass is a Slavic favorite with so many great health benefits. Easy to make at home, even for beginners. Grab your beats, make a batch and drink this ancient wisdom. Your gut and tastebuds will thank you. Bon Appetit! Приятного аппетита!

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