How to Make Easy Beet Kvass, a Probiotic-Rich Super Food Detox Drink
How to make beet kvass, a lacto-fermented super health drink. This fermented, probiotic super drink detoxes your body, supports your liver, and does a multitude of other good things for you! Find out its benefits and how to make it with this easy recipe.
I had SO many huge beets popping up in the garden this harvest season. What can you do with a ton of beets? Whether you grow your own or just come across a fabulous deal at the farmers market, there are lots of things beets are good for: using in salads, roasting, adding to crock pot dishes, and more. But….
One of my favorite beet things to make is beet kvass.
You can mix your kvass up by adding spices like this Ginger-Beet Kvass recipe or this Golden Beet & Turmeric Kvass recipe….but this basic version I’m sharing with you today is top notch and a great way to see if you like it. It’s actually on par with the spiced ones, in my opinion.
Here is my recipe for making this fermented super health drink!
Do you love or hate beets?
Honestly. I doesn’t matter. You need to drink this.
Luckily, most people really enjoy this probiotic fermented drink! It seems to have energizing effects for many and also supports healthy electrolytes. If you’re an athlete, try this instead of that yucky green stuff in the grocery store.
Instead, you’ll love this ruby red drink that’s a little earthy, a little tangy, with a big of saltiness. It’s almost like I can hear my body sigh, “Thank you!” to me when I drink it.
Let’s find out more, and learn to make this delicious drink!
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What IS that beautiful blood red drink? It's Beet Kvass! Filled with nutrition, detoxifying properties, and probiotics--it will give you a great morning boost! You’ll love this easy, fast, fermented beet recipe for daily health. #beets #probiotics #fermented #recipe #kvass #howtomake #benefits #healingharvesthomestead
What is Beet Kvass and Where Did it Come From?
Beet Kvass is a drink that originates in the Ukraine, and indeed, "no Ukrainian home was ever without its 'beet kvass.'" (Nourishing Traditions---see link below)
If, as Hippocrates famously said so many centuries ago, "Let thy food be thy medicine" is indeed true (as I surely believe it is), then making and drinking your beet kvass is one of the best things you can do to nourish and care for your body...and your family's bodies too.
According to Sally Fallon, the esteemed author of one of my favorite books, Nourishing Traditions, beet kvass "is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver, and is a good treatment for kidney stones and other ailments."
Because it’s filled with electrolytes, kvass is more hydrating than water and helps keep your body balanced! Not only is it filled with electrolytes, the nutritional qualities of beets are contained in this amazing drink.
Personally, I love my beet kvass. I drink about 4 to 8 ounces a day, in the morning, and I swear I can feel the difference! It’s also thought to be a cure for a hangover, probably because it’s so good at naturally replenishing the electrolytes in your body and helping with rehydration.
Beet Kvass is a fermented drink that only has two (or three) ingredients. It's simple to make, it tastes delicious, it's extremely great for you, and it supports healthy gut flora, since it contains a variety of probiotics. It can also be used in salad dressings, soups, and in your general cooking. Plus....It's beautiful!
You can find out more about the probiotic healthiness of fermented foods in this article.
A glass of Beet Kvass in the morning! It sets your day up right!
Yummy beets! Kvass is just one way to use your beets! It's nutritious and, although some think it's a required taste, I think it's pretty delicious!
How to Make Beet Kvass
Ingredients for Beet Kvass
*** 2 really large or up to 4 or 5 smaller organic beets
*** 1/4 cup whey (optional) or 1/4 cup kvass from a previously fermented batch (also optional) You can find out more about whey and how to make your own in this article.
*** 1 to 2 tablespoons sea salt or other mineral-rich natural salt. If you’re not using whey or some raw liquid from a previous lacto-ferment, you can just add an additional 1/2 tbsp of mineral salt.
*** Filtered or Purified Water (I just use our well water and have never had a problem, but if you have city water, be sure to filter it first.
*** Half gallon Mason jar or other jar about that size
Directions for Making Beet Kvass
1) Cut up your beets
Clean your beets by scrubbing them well. You do not have to peel them unless they’re not organic.
Then cut up your beets into smallish pieces. I like mine about the size of large marbles, some a little larger, some a little smaller. You don't want very small pieces because you will get too much juice, and you may not be able to do a quality second ferment with the pieces. Also, your fermentation period may be faster, which will affect the quality of the kvass.
I peeled these beets. This is about the size I cut them up---the ones in the top are not cut up yet!
2) Place the ingredients in the jar
Put them in a half-gallon jar along with the salt and whey or a bit of liquid from another ferment such as sauerkraut or other lacto ferment.
A note about using whey for fermentation: I love using whey when I ferment. It helps speed up the process, and it's easy to make. However, if you are lactose intolerant or just don't want to make it, that's fine!
Your kvass and other ferments will still ferment just fine without it. It's the salt and liquid that cause the fermentation process, along with certain bacteria and yeast in the environment. The process will just be a bit slower, that's all. As long as you have added enough salt to the jar, you really don’t need a starter culture (whey or raw fermented juice) to get it going.
3) Add your water
Fill the jar to within an inch of the top with your water.
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This is actually quite a lot of beets for this half gallon Mason jar---but it will work. I'll definitely be able to use these for a second batch of kvass!
4) Dissolve the salt & place your lid (or airlock) on the jar
You don't want mold on your kvass! This happened to me once, and it was just gross. So keep your cover on and only "burp" it if necessary. For kvass, I have found that it will get foamy at the top (which is good), but you generally don't need to burp your jar.
Ready to sit for a few days! I can hardly wait! Look at that beautiful red color! It will get deeper as the days go on, too. Just so beautiful!
5) Ferment for several days
Leave your kvass to ferment at room temperature for 2 to 4 days. You can do a little taste test using a straw---- Just put your finger over the top of the straw after you have submerged it in the kvass. Pull it out and release your finger so it squirts into your mouth! This is how I test kombucha too!
Refrigerate when you like it! It will continue to become more tart the longer it ferments.
That’s it!!! Drink up a little bit every day!
How to Reuse Your Beets for a Second Ferment
You can use the beets and about a cup or two of the kvass to begin a second ferment. It will not be as strong a kvass as your first one, but it will still be useful. Just fill with more water, add a bit less salt (3/4 tbsp is a good amount), add about a half cup or so of the original kvass, and start again!
Easy Peasy!!
**A note about the used beets: I use the used beets in my cooking when I am done using them for kvass! They are delicious, and they don't go to waste this way. If I don't use them that way, then my chickens get them. They love beets too!
Don’t have chickens? Well, you can compost them! Here’s my favorite kitchen composter I use for things I don’t give to my chickens!
Benefits of Drinking Fermented Kvass
Lactic acid is a by-product of the breakdown of the sugars and starch in the beets, which happens during the fermentation process. As fermentation occurs, the kvass changes into a beautiful blood red drink that contains beneficial enzymes, probiotics, electrolytes, and nutrition (antioxidants & minerals).
Beet kvass also aids with regularity (start with a small amount--seriously!), digestion, adding beneficial gut flora, cleanses the blood, and helps with kidney stones. Many believe it is a great hangover cure too!
You don't need a whole lot of kvass to reap the benefits of this amazing drink. In fact, I suggest you start with a smaller amount at first if your body is not used to eating/drinking fermented foods---about 4 ounces is a good amount to start with! I think you will love this gorgeous red liquid! I sure do!
Final Thoughts on Making Beet Kvass
There are few things easier and more simple than making your own health food drinks. See links below for more ideas! If you don’t like the way beets taste, don’t fret! The fermentation process completely changes the taste.
Your kvass ends up tasting tangy and a bit salty, but with a wonderful flavor. You can add some garlic if you want some additional spice, but you don’t have to. I just love the stuff, and I don’t even particularly like raw beets!
I hope you’ll give this super drink a try if you ever have the opportunity! In fact, you should create the opportunity for yourself by going right now and picking up some fresh beets from the market! Organic, of course.
If you have questions, ideas, or other recipes, I’d love to know! So please leave a comment in the comments section!
Here are other articles and videos you may enjoy from Healing Harvest Homestead and my YouTube channel:
How to Formulate Your Own Excellent Herbal Tea Blend for Health
Video: Benefits and Uses of Blackberry Plants (More than just the berry!)
There are literally hundreds more articles and videos on my website and channel! I hope you’ll subscribe to YouTube and my newsletter and enjoy herbal wellness tips each week!
Hugs, Health, & Self-Reliance,
Heidi
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What is beet kvass and why should you make this probiotic wonder drink? It’s so good for your body, and it’s easy to make, too. This fermented tangy drink will become addicting for you and your family. Get better health! Drink kvass, and enjoy this easy recipe! #beet #beetkvass #kvass #benefits #howtomake #recipe #probiotic #fermented #fermentation #healingharvesthomestead