DIY: Easy Beet Kvass Probiotic Drink

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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:

Fermented drinks are full of B-vitamins, and the anthocyanin pigments that give beets their signature ruby red color are potent antioxidants. Beet kvass blends the anti-inflammatory and antioxidants qualities of beets with the probiotic benefits of fermentation. In fact, the fermentation process enhances the already strong nutritional profile of raw beets, increasing levels of food enzymes and B-vitamins (particularly folate).


By Casey Giltner
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DIY: Easy Beet Kvass Probiotic Drink

  • Prep Time:5 mins
  • Cook Time:Steeping time of 2-21 days
  • Servings: 2

Ingredients

2-3 beets (cleaned, diced into 1-inch cubes)

1 ½ tablespoons Celtic sea salt

1 cup water (boiled) + more for topping off jar

Instructions

  1. Fill a 32-ounce mason jar with beets, leaving a one inch gap at the top.
  2. Dissolve salt in freshly boiled water.
  3. When cooled, pour water over beets.
  4. Add additional boiled and cooled water to cover beets.
  5. 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.
  6. 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!

 

 

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!    

Nutrition Information

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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4 thoughts on “DIY: Easy Beet Kvass Probiotic Drink”

  1. Roman

    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??

    Reply ↓
  2. jimbo

    Once it’s finished fermenting can you refrigerate it and drink it when you feel like? Does that affect the probiotic content?

    Reply ↓

  3. Pingback: Karma rea, Kuvingsul negru « Olivia Steer

  4. Pingback: DIY: 3 Easy-to-Make Fermented Probiotic Drinks For Gut Health | Further Food

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