Kvass is a traditional beverage in many cultures. This beet kvass is a simple, easy-to-make, and inexpensive way to take in a cultured beverage. It is a nourishing tonic made by fermenting beets. It has digestive enzymes and healthful bacteria which support your gut, immune system, and blood!
Ingredients:
2-3 Beets, depending on size
4 tsp. Sea Salt
2 quarts Filtered Water
¼ cup of Whey or previous Kvass Juice
Directions:
Chop beets into 1/2-inch pieces and place in a half-gallon jar. Add salt; fill the jar with water and whey or kvass juice, leaving 1 inch headspace.
Cover the jar with a lid but make sure a little bit of gas is able to escape.
Culture at room temperature (68-75°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the kvass is finished, put a tight lid on the jar and move to cold storage. The kvass flavor will continue to develop as it ages. You can ferment for 5 to 10 days depending on your taste preference.
When most of the liquid has been drunk from the kvass, refill the jar with water and culture for two days at room temperature again for a second, weaker batch.
How to Make Kvass
Comments