Kvass is a fermented drink with Eastern European roots and similar health benefits to kombucha. The Ukrainian and Polish iterations are more nutrient-dense, using vegetables like beets as opposed to stale bread as a base. It’s easy to make, and is super nutritious. For this recipe all you need are the beets, salt, water and time!
Further Food Nutritionist Commentary:
By Casey Giltner
DIY: Easy Beet Kvass Probiotic Drink
2-3 beets (cleaned, diced into 1-inch cubes)
1 ½ tablespoons Celtic sea salt
1 cup water (boiled) + more for topping off jar
- Fill a 32-ounce mason jar with beets, leaving a one inch gap at the top.
- Dissolve salt in freshly boiled water.
- When cooled, pour water over beets.
- Add additional boiled and cooled water to cover beets.
- Put lid on jar gently and let sit in dark cabinet for 3-4 weeks (until tangy), opening to let out accumulating gas every day or two.
- Strain and drink.
*For faster fermentation add ¼ cup liquid whey, which you can make yourself by straining a 16-ounce container of plain yogurt through several layers of cheesecloth. Gently tie the tops of the cheesecloth around a wooden spoon and suspend pouch above a medium-sized bowl until dripping stops. The liquid strained into the bowl is the liquid whey.
**Bonus: the solid left in the cheesecloth or towel after straining is now cream cheese!
Per Serving: Calories: 44; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 900mg; Potassium: 337mg; Carbohydrate: 10g; Fiber: 3g; Sugar: 7g; Protein: 2g
Nutrition Bonus: Iron: 5%
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