So a starter helps kickstart the process. It also reduces the need for salt, meaning a tastier and more palatable brew. Plan to use about 2 tablespoons starter culture per quart of liquid in this beet kvass recipe. Or use 1 package commercial starter. Once you've mastered the basic recipe, you can begin to add different fruits, vegetables, herbs and spices to flavor your kvass. And it's as easy as dropping the seasonings you like into your jar with the beets.
No other changes necessary! Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness. Prep Time 5 mins. Fermentation 7 d.
Total Time 7 d 5 mins. Servings: 4 servings 1 quart. Ingredients 4 cups water 2 tablespoons starter culture see note 1 teaspoon finely ground real salt 3 large beets cubed.
Equipment Fermentation Seal. I drink about 4 ounces a day, usually half at breakfast and half at dinner. Summed up, beet kvass is a fermented beverage made from beets, sea salt, and water.
Remarkably simple. Probiotic bacteria naturally found on the beet skins undergoes lacto-fermentation. Same goes for kombucha, coconut oil, exogenous ketones — yes I just went there — and bone broth. Red beets contain a deep crimson pigment belonging to a class of compounds called betalains and a compound called nitrate which appears to have cardiovascular benefit.
Much of the research done on the health benefits of beets have been conducted via animal models. This research shows that beet juice and the active compounds in beet, like betalains, may reduce cellular damage 1 and support anti-inflammatory and phase 2 liver detoxification pathways 2 , amongst other things.
Beets and beet juice are also a good source of vitamin C, magnesium, folate, potassium, and iron. And of course, eating beets and beet greens provides dietary fiber. Yes, you can eat the green tops of beets.
Homemade beet kvass is a lacto-fermented drink that contains Lactobacillus bacteria. These bacteria are considered gut-friendly probiotics. The salt used in the lacto-fermentation process kills harmful bacteria. The helpful probiotic bacteria feed off the sugars in the beets and convert it into lactic acid.
Learn more about the benefits of probiotics. And if you want to tumble down the rabbit hole of all things lacto-fermentation, check this out. Well, kind of like beets. Beet kvass is slightly sweet, slightly tangy, and a little earthy.
It usually has a bit of bubbly effervescence and is very, very mildly salty…no more so than sauerkraut. I love the taste of beet kvass as is but some people prefer to add ginger, orange peel, or other spices to theirs. But there are so many other fermented drinks to enjoy. Find one you love instead of choking down one you hate. Making beet kvass at home is so simple. It takes almost no time to prepare, and beets are so inexpensive.
Select organic beets if possible. The probiotic bacteria live on the beet skin. Cube them up, and put them in a Mason jar. Do not grate the beets. Add a small amount of sea salt. This helps prevent harmful bacteria from taking over. I prefer coarse Celtic grey sea salt for this. This is my favorite. Do NOT use iodized salt. Top off the jar with filtered water, put the lid on, and let it sit at room temperature for a few days.
There are a few things you can add to your homemade beet kvass as a starter to seed it with probiotics. Some people use whey not whey protein powder , the liquid that can be drained from yogurt.
Farmhouse Culture sells their sauerkraut juice in most natural grocers. Look for Gut Shot. Lacto-fermentation can go faster or slower depending on your local temperature. I would check the taste after two days. I let my beet kvass sit for about another week. The liquid will thicken a little and seem less watery.
After a week in the fridge, I strain the kvass and pour it into a glass storage bottle with a plastic lid. The salt in the kvass sometimes makes Mason jar lids corrode. You can re-use the beets one more time and start over, or you can eat them in a salad.
Homemade beet kvass is a delicious, healthy, fermented, and easy to make probiotic-rich drink. Learn the simple method for making your own beet kvass at home and the health benefits of drinking beet kvass in this easy to follow tutorial. Gently wash but do not scrub the beet. Trim the root and any greens off. Add the cubed beets to a 1 quart 4 cup Mason jar. Add the salt to the jar. Fill the jar with filtered water, leaving space in the neck of the jar for any bubbles that may form.
Put the top on the Mason jar. I usually put my jar in a very large bowl just in case the jar were to crack. 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. If you can, let the kvass sit for a week in the refrigerator just like this. It'll mellow in flavor and thicken. Strain the beet kvass from the beets and store it in a separate jar if you like.
You may re-use the beet cubes for one more batch of kvass or eat them in a salad. However, make sure you're using a coarse grind to keep the measurements the same.
As fine salt will make for a saltier product if you use the same amount called for in the recipe. If you make this recipe, snap a pic and hashtag it stephgaudreau — I love to see your creations on Instagram! Many of the links on this blog are affiliate links. Steph Gaudreau receives a small commission when certain items are purchased, but the price is the same for you. Steph Gaudreau participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.
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Learn how your comment data is processed. Thank you for your response. Would I then be able to increase the volume of water at the start of the ferment. In other words, use more liquid than what is called for in the recipe? Hi, I made a batch of this recipe, added some cinnamon sticks and bay leaf.
Had to leave it an extra day because it was still to salty. It came out wonderful, deep, slightly thick rich red colour. I have a question though, will adding extra water after the ferment affect it? I am also making best kvass but store it at room temperature. Is there a specific reason why you store yours in the fridge? The final taste of the beet kvass will vary. It should also have a slight savory lemony taste.
If you are new to fermentation, I recommend you taste the kvass daily during primary fermentation to check its progress. If you see mold growing, discard the beet kvass and start again. The kvass should taste watery and have a very subtle fizz. If it turns quite thick and viscous, and has a strange smell, discard the brew and try again. It may be bad due to a variety of factors, such as:.
If your beet kvass is too salty, you can dilute it with filtered water to make it more palatable. Did you grate, rather than chop the beets? If the beet is grated or chopped too finely, it will release too many sugars and could turn alcoholic. If this happens, you can use the kvass a little like a vinegar, and combine it with some salt, pepper, olive oil and lemon juice to turn it into a salad dressing.
Over the course of a few days, you will see the color of the beet bleed into the clear water, leaving the finished kvass a blood-red color. Allow it to ferment longer, stirring it frequently.
This white film is generally harmless. Simply scrape it off the top of the kvass and allow the fermentation to continue. Cover courtesy of The Experiment. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
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