Fermented Beetroot Kvass Recipe
A traditional Eastern European probiotic drink made with fresh beets and a 3% brine. Beetroot kvass is known for its earthy, tangy, and slightly salty flavor profile, and is valued for its potential health benefits, especially for gut and liver health.
Equipment
Ingredients
- 500 g Beetroot raw, peeled, chopped into small cubes
- 1 L Water filtered
- 30 g Salt sea, for 3% brine solution
- 2 slices Ginger fresh, optional
Instructions
- Dissolve the sea salt in filtered water to make a 3% brine.
- Place chopped beets into a sterilised glass jar, filling two-thirds of the way.
- Pour the brine to cover, leaving 2–3cm headspace.
- Add optional flavourings if desired.
- Weigh down the beets to keep them submerged.
- Cover with a loose lid or cloth and ferment at room temperature (18–22°C) for 3–5 days.
- When tangy to taste, strain and refrigerate.
Notes
Taste daily after day three; fermentation speed depends on temperature.
Store in the fridge once ready.
Kvass can be consumed in small shots daily or added to salads and soups for a probiotic boost.
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