How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (2024)

FAQs

How to make beetroot kvass at home? ›

Chop beets into 1/2-inch pieces and place in a half-gallon jar. Add salt; fill jar with water, leaving 1 inch headspace. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved.

Because beet kvass contains a potent amount of probiotics and antioxidants, it is best to start drinking it slowly. I recommend 1 tbsp a day for a few days to make sure it is tolerated. Then you can slowly increase up to 1 cup per day or meal.

Some recipes call for adding whey, which speeds up the fermentation process, but kvass can be made more simply with just beets, water, and salt. Depending on the ingredients, your environment, and your personal taste, the fermentation process may take a couple of days to a couple of weeks.

CAN I HAVE TOO MUCH? BEET KVASS is a live cultured tonic, so whilst you become accustomed to its incredible living properties, it is best to start out slow and steady. Drinking too much too soon can result in unpleasant symptoms such as bloating, abdominal discomfort, nausea or loose stools.

It will not go bad after that time, but the amount of original antioxidants and lactic bacteria will start going down. Update 2020: I haven't been using pickle juice or salt in the last couple of years. I just toss chopped beets in a mason jar, fill with water, cover with a lid, and leave until I like the taste.

Beet Kvass should smell tangy and good like pickle brine – if it smells “off”, don't drink it. A bad bacteria may have inadvertently been introduced – perhaps an unclean jar or utensils or dirty hands. It is easy to do. If your kvass is not tangy, it has not been fermented or not fermented long enough.

And as every chef knows, the best way to test something is to taste it. Kvass can take anywhere between 2-7 days before it's fermented to perfection, so try tasting a little after the second day. What you're looking for is that perfect balance of sweet and sour, with a hint of carbonation.

Traditionally, beet kvass has been used to support immune function, cleanse the blood, combat fatigue and chemical sensitivities, allergies and digestive problems, and is especially good for those suffering from constipation or sluggish liver.

Do they need to be refrigerated? Yes! Once they are done fermenting we package and put in refrigerator to drastically slow down fermentation. As the cool stalls fermentation and keeps them alive.

What yeast is best for kvass? ›

For Kvass production on grain or fruit substrates

SafKvas™ C-73 on grain or fruits substrate produces a balanced organoleptic profile with typical aroma compounds that gives nice character to the beverage. The dried yeast can be pitched directly into the fermentation vessel.

Naturally fermented kvass contains 5.9%±0.02 carbohydrates, of which 5.7%±0.02 are sugars (mostly fructose, glucose, and maltose), as well as 0.71±0.09, 1.28±0.12, and 18.14±0.48 mg/100 g of thiamine, riboflavin, and niacin respectively.

Unlike the sweet, vinegar-forward flavor of kombucha, kvass has a light, crisp, clean taste and is full of all three biotics: pre- (fuels beneficial bacteria), pro- (live bacteria), and post- (beneficial metabolites). All the good stuff, none of the bad.

There are endless variations and ways to flavor your beet kvass. Ginger root slices, lemon or orange slices, allspice, cloves, cinnamon sticks, or turmeric are all great optional add-ins before fermenting.

Don't forget, beet kvass, teeming with beneficial bacteria, is a natural probiotic. It is also rich in minerals and enzymes. This liver tonic is an excellent digestive aid, especially for those challenged by constipation.

Beet kvass is thought to have originated in Ukraine and was traditionally consumed there as a health elixir. Many people drink a small glass of it each morning and evening. But it can also be used to add flavor to other foods. Try mixing a tablespoon or two into a warm bowl of soup on a chilly day.

Let the jar sit out at room temperature for 48 hours. Taste the kvass. If it's a little sweet and a little tangy, it's probably ready. Put the lid back on and store in the refrigerator.

Unlike beet juice, beet kvass has very few calories and has the added benefit of fermentation which means it's got the good bacteria that makes your belly happy. Lots of stuff I've read also suggests it helps counteract some of the non-healthy drinks I also enjoy.