Homemade Healing Beet Kvass

Beets serve many purposes. We’ve used this gorgeous vegetable to make cake, hummus, detoxifying juicelip and cheek stain, and powdered blush, just to name a few. Today, I want to introduce to you another way to use beet — and this way may just be the most beneficial of all.

Beet kvass is a traditional Russian and Ukrainian probiotic tonic made from the fermentation of beets, water, salt, and sometimes whey. The taste is very unique — a mix of earthy, sour, sweet, and salty. It’s an acquired taste for many, but its healing properties are absolutely incredible. Beet kvass is loaded with vitamins, minerals, and antioxidants, and is excellent for cleaning the liver and promoting healthy digestion.

Homemade beet kvass

Ingredients:

3 medium organic beets
2 teaspoons sea salt (use 4 teaspoons if you’re omitting the whey)
Filtered water
1/4 cup whey* (optional)

*Without whey, the fermentation process will take about 1-2 weeks. Whey speeds up the process to just about 2 days, but some do not like the flavor that it adds. Also keep in mind that whey is not dairy/casein free, so definitely omit it if you are lactose intolerant.

Directions:

Wash your beets and cut them into small chunks. Don’t shred them — this offers too much surface area. Place your beets, water, and whey (if you’re using it) in a sealable half-gallon glass jar (the jar pictured is a smaller size). Add the salt and stir well, then cover and leave at room temperature for 2 days (if you’re using whey) or 1-2 weeks (if you’re omitting the whey). Give the mixture a good stir every day or two.

Homemade beet kvass

When the beet kvass has reached your desired flavor, remove surface mold if any exists, and strain the juice into a new container. Discard the beets. Now drink and let the healing begin! Make sure to keep leftovers refrigerated.

Homemade beet kvass

Homemade beet kvass

Have you ever tried beet kvass? Some like to add in spices and herbs for flavor — what would you add to yours?

More healthy recipes from the BLDG 25 Blog.

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I’m so happy that you posted this! I’ve been meaning to try a batch of beet kvass to kick my genetic high blood pressure, but I just needed this bit of motivation. xo

DEBBIE

heals what exactly? tks for recipie

Nadia

This is full of beneficial bacteria. Much better quality, and cheaper, than probiotic supplements.

I’ve heard you shouldn’t add whey to vegetable ferments. The bacteria in dairy and the bacteria in vegetables are different types, or something like that. So a better ‘starter’ would be juice from a previous vegetable ferment.

Marybeth

I have seen recipes where you can use the beets up to 2 additional batches by saving a cup of the previous kvass. Is this true?

Jackie

So do you just pour the juice from the jar after the fermentation process, so the beets are atill in chunks or did I miss a step?

kat

Don’t discard the beets!! They would go through the lacto-fermentation process and be a wonderfully delicious way to get even more probiotics! Eat up!

Keep the beets & eat them – more goodness; in fact, these make an excellent blended drink with cinnamon, and other desired mix-ins (don’t blend too fast or too long as it may disturb the living cultures). Also, the ‘used’ beets may be re-used for a second round of kvass, although it’ll almost surely be less ‘strong’. If you save a small amount of a previous batch of kvass, it may be used as starter for subsequent batches. If left in the fridge for longer periods a more robust culture will develop over time. A kvass may keep in the… Read more »

Lisa

I love Beer Kvass. I started making it a couple of weeks ago from a recipe I found on the internet. I’ve been using 1/2 cup of sauerkraut juice instead of the whey.

Many things I’ve read mention using a bit of leftover Kvass to start your next batch, but leave out exactly how to do this. Since I don’t like being without it I thought this the perfect way to just, well, keep it going.

Do you have any suggestions?

Linda

How low do you let it ferment when using sauerkraut liquid for the culture?