Beet Kvass

This is a quick and easy fermented beverage that delivers a rich beet taste. You may find it a little salty tasting too and you can experiment with using less once you feel comfortable with the technique. Using added whey or a vegetable starter allows you to use less salt.

Beet Kvass traditionally has been considered beneficial for the digestive and intestinal tract and may help prevent kidney stones. It is a good source of nitric oxide which can help lower blood pressure and inflammation, aid sleep and support the immune system. Read “The Real Truth About Nitrates” for more information.

1 litre glass Mason jar

2 medium beets, cut into small cubes – do not peel (should fill 1/3-1/2 the jar)

1 ½ teaspoons sea salt

Spring water to fill the jar

Place the beets in the Mason jar. Add the sea salt. Fill the jar with water leaving about one inch of space at the top of the jar. Place the lid on top and let ferment for 7 days. This process can be sped up by adding 1-2 tbsp whey or 1-2 tsp vegetable starter and the kvass can be ready in 3 days but I like to ferment mine for 10-12 days.

If you do not like beets, you will not like beet kvass but it has great health benefits. To improve the flavour, do a mixture of cabbage and beets and add onions. Celery can be used instead of cabbage. Also try it with yellow beets.