Beet Kvass Recipe

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

1. Prep: Chop beets and prepare ginger and turmeric.
2. Pack: Place beets, turmeric, and ginger in a half-gallon jar.
3. 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.
4. 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.
5. Taste: The kvass should taste earthy, slightly savory, and slightly sweet. Once it reaches your preferred flavor, strain the liquid into bottles.
6. Store: Store in the refrigerator for three months or more.
7. 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.