I love experimenting with different types of ferments, each bringing its own unique flavors and health benefits. My latest adventure is making Kvass, a traditional fermented probiotic beverage that has been cherished by people in Eastern Europe and Russia for thousands of years. Beyond its distinct and refreshing taste, Kvass is celebrated for its numerous health benefits. It’s known to aid digestion, support the immune system, and assist the liver in detoxification.
A Diverse Drink
Kvass is as diverse as the regions it’s from, with various methods of preparation that each offer a different twist on this ancient beverage. Some traditional recipes call for just beets, salt, and filtered water, resulting in a pure and simple ferment that highlights the natural flavors of the beets. Others add sugar, beets, water, and stale sourdough rye bread, a method that is perhaps the most common and adds a slightly different flavor profile and texture to the drink.
My recipe
In my latest recipe, I’m opting for the first method, using just beets, salt, and filtered water. This approach not only keeps the process simple but also allows the earthy sweetness of the beets to shine through. The preparation of beet Kvass is a fascinating journey. The beets rinsed and chopped, then combined with salt and water, initiating the fermentation process. Over a period of days, the mixture transforms, developing a tangy, slightly sweet flavor that is both invigorating and nourishing.
Fermenting at home is a rewarding experience, and beet Kvass is a great addition to your repertoire of homemade ferments. Not only do you get to enjoy a delicious and health-promoting drink, but you also engage in a process that re-connects you with your food and old traditions. As the Kvass ferments, the beneficial bacteria multiply, enhancing its probiotic properties, which in turn support a healthy gut and overall well-being.
Whether you are new to fermentation or an experienced fermenter, making beet Kvass is an enjoyable and educational endeavour. The simplicity of the ingredients and the straightforward method make it accessible, while the rich history and health benefits add depth to the experience. I’m excited to share this journey with you and hope you find as much joy and health in drinking Kvass as I do in making it. Stay tuned for more insights and tips on creating your own fermented delights!
Beet Kvass
- 800 ml filtered water
- 1 heaping tbsp of unrefined sea salt
- 2 small beets or one medium of any color
- Optional: 2 tbsp of sauerkraut brine
Rinse and dry the beets, leave the skin on. Cut into 1 cm (1/4 inch) cubes. Add water and salt to a glass container and stir. Add the beets and the sauerkraut brine, if using. Place a loose fitting lid on the jar and place in a cool dark spot.
Leave to ferment until desired flavour, I like it tangy so I usually leave it for 2 weeks. Check in on a daily basis for floating beets, if they reach the surface they will go moldy. If mold appears, toss the batch and try again.
Curious about bringing more ferments into your life? Check out my hands-on sourdough and fermentation classes —Or book a free Meet & Greet call today and let’s explore what’s right for you.