Beet Kvass Recipe
Beet Kvass is a traditional fermented drink, packed with probiotics and rich in nutrients. This simple recipe uses beets, Himalayan salt, water, and your choice of ginger, orange or lemon for flavoring. The fermentation process takes 3-5 days at room temperature.
Equipment
- 1 Large pot for boiling water
- 1 glass jar with lid
- 1 Cloth to cover the jar
- 1 Rubber band
- 1 Knife for chopping the materials
- 1 peeler
Ingredients
- 4 beets medium-sized
- 1 tbsp Himalayan salt or natural sea salt (no table salt)
- 64 oz. Purified Water enough to fill the jar leaving an inch empty from top.
- 10 slices ginger amount as per preference
Instructions
- Wash and peel four medium-sized beets thoroughly under running water.
- Chop them into tiny cubes as small as possible for better extraction during fermentation process
- Boil purified water in a large pot then carefully pour it into a glass jar until it's almost full but leave at least one inch space from the top of the jar
- Add one tablespoon of Himalayan salt into this hot water along with slices from either ginger, orange or lemon as per your preference
- Cover the jar with a cloth and secure it tightly using a rubber band
- Leave this setup at room temperature for 3-5 days to allow fermentation process to take place
- After 3-5 days, check if the mixture has started bubbling and turned into deep red color indicating that beet kvass is ready
- Remove the cloth cover, close the jar with its lid and store it in fridge
Notes
- The longer you let it ferment, the tangier your Beet Kvass will be.
- Always use clean utensils when handling fermented foods to avoid introducing harmful bacteria into your brew.
- It's normal if white scum forms on top during fermentation; simply skim off before drinking or storing in fridge.