Beet Kvass
An earthy, probiotic-rich beverage that is easy to make and supports digestive health.
Ingredients
- 2-3 medium organic beets, chopped into 2-inch cubes (peel if not organic)
- 1 Tbsp. fresh ginger, finely chopped
- 1 Tbsp. fresh turmeric, finely chopped
- 4 tsp. sea salt
- 2 quarts filtered water
Instructions
- Prep: Chop beets and prepare ginger and turmeric.
- Pack: Place beets, turmeric, and ginger in a half-gallon jar.
- Brine: Dissolve the sea salt in a quart of filtered water. Fill the jar with the mixture, leaving 1 inch of headspace. Add more salt water if needed to cover.
- Ferment: Cover the jar with a lid (burp daily) or an airlock lid. Place in a dark area at room temperature (60-70°F) for 5-7 days.
- Taste: The kvass should taste earthy, slightly savory, and slightly sweet. Once it reaches your preferred flavor, strain the liquid into bottles.
- Store: Store in the refrigerator for three months or more.
- Optional: Add fruit (orange slices, berries) for sweetness or spices (cardamom, cinnamon sticks, juniper berries) for extra depth.
Recycle Tip: Use the leftover beets and 1 cup of the existing kvass to start a second batch. Discard the beets after the second batch.