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Combine all ingredients in a glass half-gallon jar, and stir to incorporate salt. You'll need a 1.2 qt / 1.2 litre glass jar (or larger) for this recipe. Simply delicious and nutritious, beet kvass is a fermented drink made from beets, salt, and water. 1. Give the beets a scrub. Cover and repeat daily; After 5 days, your beet kvass should be done; Using a fine strainer or cheese cloth, pour it into clean jars or glass bottles; Caution: I started drinking this with a small shot glass and Ive since graduated up to one small glass daily (appox. Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting). Enjoy 4 ounces of this drink in the morning and evening. How to Make Beet Kvass Print Recipe Yield Makes about 1 pint Nutrition Ingredients 12 ounces beets (approximately) 1 to 2 teaspoons sea salt or kosher salt (see Recipe Notes) Optional flavorings: ginger, lemon, orange, spices Equipment Cutting board and knife Clean 1-quart jar with canning lid or plastic lid Ingredients: Beets*, fresh turmeric root*, black pepper*, spring water, Celtic sea salt, hand-made biodynamic culture. That's because it ferments for a relatively short period of time. Add the chopped beets to a 1-quart jar until it's about halfway full. If using a lid, be sure to burp daily to release pressure build-up from the carbon dioxide and prevent the jar from breaking. Cut the ginger (if using) into -inch (6 milometer) chunks. Ang Elenka69, sa stolovskiy borscht, ang mga beet ay hiwalay na nilaga na may pagdaragdag ng sabaw at suka, pagkatapos ay sinamahan ng gulay sauting at nilaga. Wines that will complement your Thanksgiving dinner, paired with the best Italian cheese and meat bo Shakshuka - Classic Mediterranean Breakfast, Romesco Sauce Recipe - Famous Spanish Sauce, medium size, peeled, cut into 1/2 inch slices. It's a probiotic drink that is chock full of health-giving properties and is made using the humble beetroot. Add salt and water to cover. Kolokithokeftedes (Greek Zucchini Fritters with Feta), Brussels Sprouts Soup Recipe (European Style), Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Brown Sugar Pork Chops with Garlic & Herbs + VIDEO, Slow Cooker Turkey Breast Easy Crockpot Recipe. Cover the jar loosely with a paper towel and a rubber band to keep it in place. Stir with a large spoon. Beet kvass is a highly nutritive, fermented drink that you make by culturing beets in brine. The same fermentation process is also responsible for converting this into a probiotic tonic. It is also rich in minerals and enzymes. Sparkling water. Filtered water. Chop beets into 1/2-inch cubes. Or use two 4-cup jars. Thats when its ready to be used in the Christmas borscht. Its harmless. 4-6 oz). Refrigerate the kvass (with beets) and drink 3-4 oz./morning and night. It also reduces the need for salt, meaning a tastier and more palatable brew. sea salt or kosher salt (see Recipe Notes), Optional flavorings: ginger, lemon, orange, spices, Clean 1-quart jar with canning lid or plastic lid, Bowl or plate to place under jar during fermentation. Beet kvass is thought to have originated in the Ukraine a long time ago. Peel and chop beets into 1/2-inch pieces Peel and cut orange pieces in half Peel and cut about 1/2 inch of fresh ginger into pieces Place the beets, oranges, and ginger in layers in a half-gallon jar. My temperatures here are usually around 76-77 degrees Fahrenheit and a 2% brine works perfectly for me. Personally whenever I use the salt method I leave the kvass to ferment for 7 days at least. Enjoy the beet kvass on its own, or try diluting it with sparkling water. It means that unwanted bacteria got introduced into the fermentation process, at some point. Keyword Beet Kvass The idea beet kvass fermentation time is 2-4 weeks. Whisk together the salt and whey with one to two cups filtered water until the salt is mostly dissolved. All rights reserved. Making Kvass is incredibly easy. It has a natural, slight sweetness. Easy and economical to make and its benefits are tremendous. Firstly, well need high quality beetroots (traditionally red, but other colours work too). Add the chopped beets to a large clean jar, and cover them with the prepared salty brine. Add the sea salt, then pour the filtered or boiled water into the jar, leaving about an inch of head space. 4. Dissolve the salt in filtered water and fill the jar with the mixture, leaving 1-inch headspace. Making another batch: To make another batch of kvass, leave a little brine in the jar with the beets, add a teaspoon of salt, fill with water, and proceed as before. 3. Place beets, whey and salt in a half gallon glass container (2 quarts). Beet kvass is a fermented drink made by culturing beets in a slightly salty brine for a few days and up to a week. I usually wait 2 weeks or even longer, but thats me - a ferment-loving loony ????. Personally, I like the elongated beets the most. 5.) Luckily, the ingredients shouldnt be too difficult to source. The ratio is simple, for each red beet, add liter of water and one spoon of salt. Manage Settings Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of. Place a cap on the bottle and refrigerate the Beet Kvass. And thats it. Let the jar sit and ferment for about 3-5 days. Boil the water with Himalayan salt and cool it off. It is not necessary to cut precise shapes and sizes; you just want to give the beets enough surface area to ferment. Beet Kvass. This will usually yield about a half gallon of Beet Kvass as well as some delicious fermented beets, perfect for a salad. Instructions. Place them in a clean quart size jar. This beet kvass is very powerful and it has strong detoxifying abilities. Culture at room temperature (60-70F is preferred) until desired flavor and texture is achieved. One large-sized beet (Organic if possible). Combine peeled and chopped beets, salt and whey in a half-gallon jar. Pour all the purple liquid in the jar then add 1-2 tbsp of sourdough starter. In Poland, theyre the sweetest. Some vegetables like olives are fermented at 10%. If youre using conventionally grown beetroots, its best to peel them. Place the beets into a quart-sized mason jar, and then pour the brine over the vegetables. Making beet kvass is similar to the process of making sauerkraut, traditional dill pickles, and kimchi. Add to jar/vessel. Strain kvass into separate jar for storage. Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness. That's going to be the end product. Its best to test it organoleptically it should be slightly sweet, yet tangy. 1. The colour resembles the deep burgundy hues found in the finest wines. Add fermented sauerkraut or kimchi juice or whey (1/4 cup) to container. It has a unique salty, sour, and earthy flavor. It will keep for about 2 weeks. Place the beets in a 2 quart glass or ceramic pitcher. As an Amazon Associate I earn from qualifying purchases.You can read my complete affiliate disclosure for more details. Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation. Chop cabbage into 1" pieces and add to a clean quart-sized (or larger) glass jar or other fermentation vessel. The reason for this is to kill any unwanted bacteria to ensure a proper fermentation process; You should only use a stone pot or large, wide, glass jar for fermenting your beet kvass; and it should be rinsed with boiling water ahead of time. It even makes an interesting cocktail mixer, similar to a sparkling fruit shrub. Privacy Policy + Affiliate Disclosure + Copyright Notice + Accessibility. Add water to fill, leaving 1-inch space at the top. 4. Place the beets, ginger, and rosemary (if using) in a half gallon (2 L) Mason jar. Let it ferment: Let the jar stand at room temperature. Its flavour is unlike any other - slightly sweet, a bit vinous, with a pleasant tart aftertaste. Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. You may drink it right away, but it's often best after a few days. If you overdo it, you may feel the side effects of detoxification (nausea, bloating, tiredness etc). You can remove it daily and then just mix the kvass with a wooden spoon; If you took all the precautions described above your beet kvass should come out perfectly; Once done, you can strain it and keep it in jars or glass bottles in the fridge for up to a couple of weeks; However, if for some reason your kvass develops mold at the top, you will need to discard it. Chop the beets. Health Benefits of Beet Kvass Beets are a good source of folate, vitamin C, potassium, magnesium, iron, manganese and phytonutrients such as betains, which have been "shown to provide antioxidant, anti-inflammatory, and detoxification support." (2) Research suggests that they: have positive effects on blood pressure (3) Nothing on the website is offered to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. You can double this recipe and place it in a half-gallon jar ( like I usually do). 4. Place in a location away from direct . To prepare the Sparkling Beet Kvass, pour kvass and lemon juice in a glass (I recommend a 2:1 ratio) and . She had a cultured food at every meal and a cultured drink like kombucha, beet kvass, or kefir soda as her beverage. Place the beets, ginger, and rosemary (if using) in a half-gallon (2 liter) Mason jar. You can use it in smoothies and cocktails. 1 tablespoon sea salt. For more tips, read the full photo recipe above. Some recipes call for adding whey, which speeds up the fermentation process, but kvass can be made more simply with just beets, water, and salt. After 4 days grab a clean spoon and have a little taste. Filter beets and liquid through a colander or a sieve. It's sweet, salty and tastes like beet juice / kombucha! Ingredients required 04 cups of filtered water. The consent submitted will only be used for data processing originating from this website. Whisk the starter culture and sea salt into your water to make the brine. Add water: Cover the beets with water, leaving at least 1-inch of headspace at the top of the jar. If any mold or scum has formed on the top, simply skim it off. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. Theres no reason for freezing, it lasts in the fridge for a really long time. Add the sauerkraut juice and/or salt. Place the beets in a half gallon mason jar. Beetroots are sliced and placed in a sterilized jar, and then covered with spring water. It will continue to ferment in the fridge, but at a very slow rate. Kombucha has a different strain of probiotics than beet kvass and feeds on sugar. Beet Kvass Due to its action as a blood cleanser and for liver support, I recommended drinking beet kvass on an empty stomach, morning and evening. Place this in a sterile 4 cup jar. The percentage of brine refers to the percentage of salt in solution. Plus its ridiculously easy and affordable to brew right on your kitchen counter. You want that bacteria from the skin, so don't peel! Water should be filtered, boiled and cooled off. Repeat Steps 4 thru 8, but do not reserve 1/4 cup of the Beet Kvass unless you have a new batch of beets. We independently select these productsif you buy from one of our links, we may earn a commission. Boil the water with Himalayan salt and cool it off. You should use small shot of starter, like sauerkraut juice or whey off top of yogurt. Ill cook some of them very soon. Add salt and flavorings such as ginger, orange, lemon, or spices. if not using whey, if you want) You can use different kinds of jars, as long as they are glass. Clean and sanitize your fermentation jar. Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month. Like other lacto-fermented, probiotic foods, beet kvass can promote intestinal health and aid digestion. Its worth opening the jar every day to inspect and to release the gasses - we dont want for the jar to explode. No, not really. What to get all the nutritional benefits of drinking beet juice but dont have the time to make it? Coarsely chop the beets into 12- to 1-inch (1 to 2.5 cm) pieces. I like a medium dice. The beets can only be used to make 2 batches . 3-4 beets 1 tablespoon unrefined sea salt Beet Kvass Method Wash the beets of any dirt but, do not scrub or peel the beets. Beet kvass is full of "good" bacteria. 3) 1 or 2 tablespoons of organic Turmeric Powder. Copyright 2019-2022 Polonist. And you only need a few ingredients: beets, salt, and water. Add onion and cabbage to a 2 quart glass jar (Homemade Mommy note: I use these inexpensive jars) Add the beets on top of the onion and cabbage so that they act as a weight. Add salt to the jar. Sa pampublikong pagtutustos ng pagkain, maraming mga mayamang broth, ito . Beet kvass / zakwas is good when it has a deep, slightly sour aroma and a dark color. Add the salt to the jar. I first made beet kvass back in 2011 when I was trying to help my sixteen-year-old daughter heal from IBS. Depending on the ingredients, your environment, and your personal taste, the fermentation process may take a couple of days to a couple of weeks. Place the cubed beets in a clean jar. *** 1 to 2 tablespoons sea salt (You can add an additional 1/2 tbsp. Stir thoroughly to dissolve the salt then fill up with water to 1" from the top. All rights reserved. Its flavour is unlike any other slightly sweet, a bit vinous, with a pleasant tart aftertaste. Beets are a source of betaine, needed for healthy nervous system function, liver health and energy production. An example of data being processed may be a unique identifier stored in a cookie. This site earns income from ads, affiliate links, and sponsorships. Its suitable for all diets: vegetarian, vegan, gluten-free, dairy-free, keto / low-carb you name it. Fill the jar with filtered water, leaving 1/2 inch of head space. Its flavor tastes similar to beet juice - earthy, sour, and slightly salty. 4. Cover the container with a sealable lid and allow the kvass to ferment for between 24 and 8 hours depending on the level of fermentation you prefer. Stir with a long spoon. Peel the beets, then rough chop them up into about 1/2 inch pieces. 1) 2 large beets. Remaining Sour Beets are great for salads and soups (leave them in chunks or grate them). 6.) Dice the beets: Cut the beets into 1/2-inch cubes. The fermentation process also allows beneficial bacteria to grow and proliferate, making beet kvass a probiotic tonic with similar properties that you find in other probiotic foods such as yogurt or kimchi. If using a larger jar, still fill the jar 1/3 of the way with beets and make the appropriate amount of brine (approx 4 cups water and 20g salt per additional liter/quart). Use gloves, clean knifes and board to prepare beets and garlic; Use clear wooden spoon to remove white film from the surface daily; You can gently stir the kvass daily as well. I use either of these, but typically the mason jar. Fill with water to the top of the jar, leaving 1" headroom. Cut off the stem and root tip from each beet, then cut into 1/2-inch pieces, leaving the skin on. 2 large beets coarsely chopped 1 tablespoon sea salt - double the salt if whey or another starter is not used 1/4 cup whey, ginger bug, turmeric bug, or sauerkraut juice for the starter. Ingredients 1 medium organic beet, sliced (do not grate) 1 tablespoon high mineral sea salt 5 cloves organic garlic, peeled (optional) Pour unchlorinated water over the beets. Leave on the counter (out of the fridge) for 2 days, and gently shake several times. More and more research points to food allergies emerging from missing bacteria in our guts due to the use of antibiotics. They need to be completely submerged in brine (otherwise mold will form). Tips and tricks for making kvass: Go for the organic option (or from a trusted source) if you can. Layer beets, garlic and some spices, then repeat until all ingredients are used. Cut the beet into 1/2-inch to 1-inch cubes. Beet kvass is a fermented drink made by culturing beets in a slightly salty brine for a few days and up to a week. Adding starters: If you'd like to speed up the fermentation process, you can add a tablespoon or two of whey to the jar. Refrigerate and serve it cold. Bowl of raw beets and the glass container of beet kvass. 2) 1 tablespoon sea salt. The kvass is ready when the active bubbling has stopped. Fill the jar with filtered water, leaving space in the neck of the jar for any bubbles that may form. Chop beets in to "/ 1cm cubes or slices. Boil filtered water with salt. If you don't use sauerkraut juice, double the salt instead, though it may take a few days longer to ferment. I usually put my jar in a very large bowl just in case the jar were to crack. Put the top on the Mason jar. You might drink it straight-up as a daily tonic or cook with it like vinegar its great in salad dressings and soups like borscht. Add water just enough to cover the beets leaving a headspace of at least 1-inch at the top of the jar. The sour liquid is perfect for an array of Polish soups, such as Barszcz Czerwony (meat-free for Christmas Eve or cooked with meat stock throughout the year), Barszcz Zabielany (with Cream) and many more. 2 cups (500 ml) water, spring water or boiled, then cooled, 1 tsp common salt (non-iodized! Second and third batches can be made this way, though they will taste weaker than the first. If using a metal two piece canning jar lid like I do, you'll know it's done when the lid is taut enough that can't click up and down anymore. Place chopped beets, ginger and turmeric in a 2L fermentation jar along with the salt and filtered or spring water to cover. Allow to ferment for 7-14 days until fizzy. Hi Jono, good question. How to make Beet Kvass: Dice or thinly slice, two organic beets (about two cups) leaving the skin on. Kvass brine requires less salt than pickle brineonly a teaspoon of pure sea salt per quart of carbon- or reverse osmosis-filtered water (5 mL salt per liter of water). I encourage you to double, triple or quadruple this recipe and drink this sour beverage as often as possible. Cover with filtered water, leaving an inch between the top of the jar and the top of the water. The liquid in the jar will become bubbly. You could also use them up for wika (Polish beet-and-horseradish relish). And that's going to create that fermented juice. If youre using salt, add a teaspoon of it, close the jar and shake it a few times. Moreover, to prolong the shelf-life, most of the store bought products like these are pasteurised. As beet kvass ferments, the beets release their pigments which gives the kvass a vibrant pink-red color. This portion of Fermented Beet Zakwas / Kvass is enough to make Red Borscht soup for a family of four. Directions. Trim the tops and tails, but leave the skins on. If you have a weight to prevent the beets from floating to the top of the jar, put it in. Dump the beet chunks into a clean Mason-type quart jar, sprinkle in the salt, and fill almost to the top with water. Any residue of pesticides can affect the fermentation process and your beet kvass will go badly; Ive seen recipes using beets with the skin. The warmer the storage spot, the faster the fermentation process occurs. Fill the jar halfway with filtered water. Sweeten the recipeby adding apples, strawberries, orange juice, carrots, pineapple, mint leaves, or cinnamon.Salt:When fermenting, always use salt that does not contain iodine or anti-caking agents. Peel and cut beets into approximately 1/2-inch cubes. *Certified Organic. Salt to Water Ratio Depending on Your Jar Size We and our partners use cookies to Store and/or access information on a device. In general, beets are ready after about 5 to 7 days although I allow my beets to ferment for much longer (even 2 weeks) because I like them very sour. If they stick out or float, theyll get mouldy. It is one of the most nourishing tonics available and you will love the satisfaction that you created it yourself. Beet kvass is a gut-healthy drink that promotes regularity, aids digestion, alkalizes the blood, and cleanses the liver. Beet Kvass Recipe. Plain Beet Kvass 1-2 beets 1 teaspoons salt cup whey (optional, if not using whey double the amount of salt) filtered water Coarsely chop your beets. If it exists, remove with wooden spoon. Transfer the kvass into a sealable jug or individual soda bottles. Stir well and cover securely. Lots of probiotic bacteria live in that first part of the . Wash 2-4 beets and peel the skin and wash again in filtered water. * Once fermented and refrigerated, Beet Kvass can easily survive many weeks over there. If you can see (or smell) mould in the jar throw it away, its beyond saving. Culture at room temperature (60-70F is preferred) until desired flavor and texture are achieved. Fill about 1/4 of the jar with beets. As the beet kvass ferments, it obtains a vibrant pink-red color thanks to the pigments released by the beets. The water value refers to the amount of brine you want to make. It also helps support the digestive system, too. When you make this recipe, there are a few things you want to keep in mind. How to Make Beet Kvass Ingredients for Beet Kvass *** 2 really large or up to 4 or 5 Organic beets *** 1/4 cup whey (optional) or 1/4 cup kvass from a previously fermented batch (also optional) You can find out more about whey and how to make your own in this article. Sterilise both the jar and the lid. Place the beet cubes into a clean quart-sized mason jar. When making Red Borscht soup, some homecooks try to take a shortcut by swapping Beet Zakwas for vinegar but believe me, its not worth it. Fermenters Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, but in no way increases the cost to you if you opt to make a purchase from my links.Any specific health claim or nutritional claims, or information provided on the website is for informational purposes only. Iodine and anti-caking agents can inhibit fermentation.Water:the chlorine in water can also inhibit fermentation, so use spring, distilled, or filtered water if you can.Optional starters:To speed up the fermentation process, add a tablespoon or two of whey to the jar or sauerkraut or kimchi juice for the same effect.Recycle:use the leftover beets and 1 cup of the existing kvass to start another batch of beet kvass. Wherever youre from, if you love amazing food youre in the right place. Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment 1 week, or until it tastes pleasantly sour. Fermented beet juice (also known as beet kvass) is the star ingredient of a Polish Red Barszcz soup a traditional Christmas classic. Once you've mastered the basic recipe, you can begin to add different fruits, vegetables, herbs, and spices to flavor your kvass. 5 from 4 votes Print Recipe Pin Recipe Course Beverage, Ferment Servings 14 servings Ingredients 2 lbs beets (peeled) Mix 3 cups water with 1 heaping tablespoon sea salt. Place the chopped beets in the bottom of a half-gallon jar. When the beet kvass is fermented to your liking, use a sieve to strain the liquid into jars, label it, and store them in the fridge for up to three months. Add beets, garlic, salt and whey to jar. Peel onion and chop in to 4 quarters. Cover tightly with lid or airlock. Cut the beets into 1/2- to 3/4-inch (1 to 2 cm) pieces; don't grate them, as this will cause too much juice to bleed into the water, increasing the fermentation substantially and possibly creating beet wine! Place beets, salt and whey in a 2-quart glass jar. The beet kvass when ready to consume can be drunk as is or added to soups and salad dressings. Fill with water, stir and cover. Discard the beets after the second batch. These are live microorganisms that can provide health benefits when consumed. Clean and trim the beets: Scrub the beets. Place the beets back into the half-gallon jar along with the reserved 1/4 cup of Beet Kvass and 1 tablespoon of coarse ground sea salt. This recipe adds apples and ginger for a unique taste. It will ensure a proper fermentation and reduce the risk of introducing unwanted bacteria into the mixture. Then, cover the jar tightly and let it stand at room temperature. Try this easy step-by-step beet kvass recipe. Think of the Beet Kvass as you would sauerkraut brine. Restore those bacteria and food allergies . 4-5 small beets scrubbed, rinsed and diced. Instructions. The kvass will keep in the refrigerator for 2-3 days. Beet kvass is also nutrient-dense, even compared to other vegetables and ferments, because of beets' high vitamin and mineral content, including magnesium, manganese and vitamin C* along with trace amounts of vitamins B12 and K2. . Dissolve the salt in filtered water and fill the jar with the mixture, leaving 1-inch headspace. Layer beets, garlic and some spices, then repeat until all ingredients are used. The trick to fermenting vegetables is keeping them submerged in . Add salt and optional whey. Check out my review of the best-fermented beet powders available today. Choose organic beets if possible and don't peel them - just give them a good scrub with plain water. Add the beets to a 1-gallon jar. Pour all water over the beetroots, cover the bowl with a lid or a cloth and let it sit overnight. Refrigerate for up to a few weeks. Put the beets in a glass jar and fill it up to half the capacity with filtered drinking water. Beet kvass can be easily made at home, in literally 5 minutes. It is harmless. Fill the airlock with water and cover. After 5 days, strain the kvass and pour into the glass jars or bottles. When this happens, it's ready to enjoy. Chop them into small cubes. If they float you need to press them down with a heavy object. Traditional to Russia and the Ukraine (and popularized by Sally Fallons Nourishing Traditions), beet kvass is the result of fermentation by friendly Lactobacillus bacteria, which gives the brine a tangy flavor. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Start with about 1 1/2 pounds of beets. The colourresembles the deep burgundy hues found in the finest wines. Peel and cut your beets into thick slices; You may want to use gloves when prepping the beets for two reasons: (i) your hands will not get stained, & (ii) you wont introduce any unwanted/unintended bacteria into the beet kvass; Dont use tap water! Beet kvass may be an acquired taste for some, but those who love it often wax enthusiastically about its health properties and energizing effects. I did it once and it wasnt fun. Scaling up: This recipe can be easily doubled for a half-gallon jar or quadrupled for a gallon jar. Pour over the water; If the beets are coming above the water surface, add plate to the pot to keep them down; Once the kvass is finished, put a tight lid on the jar and move to cold storage. Stir in the salt and cover with a lid or fermentation airlock. Screw the lid on loosely and leave the jar in a cupboard or on your worktop, at room temperature. Beet Kvass is a medicinal tonic that cleanses the blood, liver, and promotes healthy digestion. Start from the beginning and youll master it in no time. Beet kvass is known to cleanse the blood, detoxify the liver and promote healthy digestion. Some people add sauerkraut or kimchi juice for the same effect. 3-4 large organic beets, with skins, cubed into 2 pieces 1 T fine sea salt; 1/4 C whey (recipe below) Filtered water; 2 quart glass jar with lid, sterilized; I added the following to my recipe. Are the beets fully submerged? Makes 2 quarts. Add salt: Add salt to the jar. This Beet Kvass is a delicious Ukrainian probiotic drink. Just make sure you label it with a date, so you know when it was made. Depending on how sour it is (and how sour you would like it to be), leave it for another 1 to 3 days (or more). Directions. And with a little effort, you'll be rewarded with a deeply nourishing tonic that tastes earthy, faintly sweet, lightly sour, and salty all at once. Cover jar with cloth and allow to ferment for about 2-3 days at room temperature. For a video demonstration of this recipe, be sure to check out my Lacto-Fermentation eCourse. Cut the ginger (if using) into 14-inch (6 mm) chunks. Andlets be friends on Pinterest! Your spice . Seal tightly with lid and turn the jar a few times to dissolve the salt. Beet kvass' benefits are known for improving digestion, strengthening the immune system, reducing blood pressure and being detoxifying. Leave at room temperature for two to three days. Once active fermentation has stopped, strain off the liquid and refrigerate it. Add the cubed beets to a 1 quart (4 cup) Mason jar. Since my target is roughly 3% for my kvass, I can eyeball my ratios in a glass measuring cup. But what Ive learnt is that firstthis stuff works! ( 1) Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Beet Kvass contains healthy probiotics and can help boost immunity. Let the jar sit on the kitchen counter for two to three days (longer during the winter or if the kitchen's temperature is below 70F.) Add in 2 teaspoons of non iodized salt. ), optional. But before you scroll, theres important stuff to know below. For more information read the article from Dr. Mercola linked above. All prices were accurate at the time of publishing. Beet Kvass (recipe serves 5-10 people) Ingredients: 2-4 beets; cup of juice from your favorite sauerkraut recipe or similar fermented vegetable; 1 tablespoon sea salt Take a one more look at the jar.



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