Beet Kvass is an ancient, fermented beetroot drink that provides benefits such as improved digestion, strengthened immune system, reduction of blood pressure, and is wonderful at detoxifying the body.
Beet Kvass is a good source of:
Probiotics
Potassium
Vitamin C
Vitamin B9
Iron
Antioxidants
Recipe
Preparation time: 15 minutes
Fermentation time: 5–8 days
Difficulty: Easy
Shelf life: Refrigerate for up to 2 months.
Makes: About 3 cups
INGREDIENTS
2 medium or 1 large beet, skin intact
½ teaspoon pure sea salt
3 cups (750 ml) filtered water
PRIMARY FERMENTATION
Wash the beets and cut them into 1cm-2cm pieces.
Put the beets in a 1 liter, wide-mouth glass jar with a tight-fitting lid and add the salt.
Pour in the filtered water, leaving a 2 cm gap between the liquid and the lid.
Stir to dissolve the salt.
Tightly seal the jar and place it out of direct sunlight in a cool spot.
Leave the liquid to ferment for 3 to 5 days, stirring or shaking daily, I like to open the lid to 'burp' (let out the fermented air, this poses a risk of contamination though, but if not done could explode the jar).
After around 3 days, taste the kvass.
When it is as dark and sour as you like it, the kvass is ready to bottle.
Serve in a glass and enjoy or have it as a daily shot of healthy goodness!
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