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!
2-3 beets (cleaned, diced into 1-inch cubes)
1 ½ tablespoons Celtic sea salt
1 cup water (boiled) + more for topping off jar
*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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Hi, I really like your topic, thank you for writing that.
I have some questions about the prosses …
what if I don’t have Celtic sea salt? what other alternative do you have for that? natural sea salt would be fine?
– in which temperatures should we store a jar? Around 30 Celsius 86 F would be ok??
Once it’s finished fermenting can you refrigerate it and drink it when you feel like? Does that affect the probiotic content?
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