Beet Kvass

Created: Marzo 26, 2020

Ingredients

1 medium beet
Garlic cloves
Salt (good quality). 1 Tbsp if you also use whey, or 2 Tbsp if you don’t use whey
1 C whey (optional)
Filtered water

Kitchen Equipment

Wooden board
Peeler
Measuring spoon
Knife
2 qt mason jar

Beet kvass is an old digestive remedy and is very easy to make. To drink, pour out a serving and enjoy it straight, or dilute with equal part of filtered water or mineral water. Drinking too much at once can provoke a detoxification reaction. So a suggestion is that the first time you drink it, you can drink 1 tsp of beet kvass, diluted with an equal amount of water, once a day for several days, and increase the amount you take slowly. You can add to it your favorite spices or aromatic seeds, or some grated ginger as well.

Peel some garlic cloves.

Peel one medium beet.

Slice the beet. Fine slices are great, but don’t grate it or the beet will ferment too quickly and it will turn to alcohol. Then cut the slices in half.

Put the beets and the garlic inside the mason jar.

If you are going to use whey, add it into the mason jar, and then add 1 Tbsp of salt. If you don’t use whey, then add 2 Tbsp of salt instead.

If you did not use whey, or if the amount of whey is not enough, then add water. Make sure to leave 2 inches from the top of the jar. This will provide room for the brine to expand during the fermentation process.

Cap tightly. Once it is made, beet kvass should be left on the counter at room temperature or in a warm place for 2-5 days, or until the lid becomes taut under the pressure of your finger. Then you have to store it in the refrigerator. You can drink it diluted with water. Keep topping the water up in the jar so the kvass will keep going for a long time. When it starts getting pale, then it is time to start again.