Beet Kvass–A simple method without whey.

Beet Kvass is a living tonic beverage. It’s sparkly, raw, tasty and most of all, it’s full of probiotics!

You know how nutritious beets are, but they are not easy to consume raw. Beet Kvass offers the benefit of introducing raw beets into your diet.

It’s SUPER easy to make—no fancy ingredients or equipment. With its beautiful color, it looks so stylish in a plain, cheap glass jar.

Despite its being so simple to make, you have to plan for it and be patient.

It can take anywhere from 7 days to 6 weeks before it fully develops the taste and color you like. The longer it’s fermented the darker the color will be–also the sparklier it becomes. You can experiment and choose how you like it best.

I usually start drinking my Beet Kvass around week 4 of the fermentation process. Although It keeps fermenting until the day it’s gone, and the last drop is always the tastiest one!

The recipe I learned from required liquid whey, but after a few times of doing it, I found that whey is not necessary. I cut whey completely out, and my Beet Kvass always turns out great.

The recipe also suggested using the same beets for the second time. I tried doing that but realized it didn’t taste as good, so I just compost them right after I strain it.

You’ll know how you want it to be after you make it a few times—it’s very simple.

If you are ready, let me show you how.

Things you need to make Beet Kvass:

only 3 simple ingredients

1. 2 medium size beets. If they are small you might need 2 and a half or 3.
2. A glass jar with a lid. A 1-quart size mason jar works well.
3. An airlock with a lid (optional).
4. 1 ½ – 2 TSP (7.5-14 g) of good salt.
5. Filtered water.

How:

1. Wash the beets and discard the bad parts. You can peel them, but I don’t usually do that.
2. Cut them into chunks. 4 chunks per a half beets work really well. I heard that they tend to get moldy if the chunks are too small, but I have never tried cutting them so small.
3. Add the salt, and fill the jar with filtered water leaving about 1 inch of air at the top.
4. Close the lid and plug it with the airlock. If you don’t use an airlock, try opening the lid to purp it every day.
5. Leave it on the counter or somewhere quiet to ferment for 3 days.
6. On day 4, move it to the fridge for slower fermentation for another 7 days or longer. (I leave mine up to 2 weeks)
7. After the slow fermentation, strain the beets and put the juice back in a clean jar. You can see the color is bright red–it doesn’t look like the actual darker color of beets.
8. Keep the jar in the fridge for another 2-4 weeks. You can drink it from now on, but it doesn’t taste as great at this stage.
9. By week 4, you can see that the color has changed to a dark purple–more like the actual beet color. The taste is now sparkly and rich.
10. You can put it in a bottle if you prefer. I like to put my Beet Kvass in a bottle as it’s easier to pour.
11. Enjoy!
    

    leave the jar on the counter to ferment for 3 days

    

    strain after 7 days or longer in the fridge

    

    the longer it’s ferment, the darker the color becomes

    

    store it in an easier to pour bottle and keep it refrigerated

    Easy, isn’t it. Please let me know if you make this—I’d like to hear about it!