What is Beet Kvass? How to make Beet Kvass?


Beet kvass is a healthy, delicious, and easy-to-make probiotic drink extremely popular in the eastern European region.

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two glasses of beet kwass juice kept on a brown surface

It is prepared by combining simple ingredients like chopped beetroot, ground mustard, sea salt, and filtered water—the probiotic bacteria found in beet help significantly in the fermentation process.

If you wonder about the taste, it tastes almost like kombucha or any other fermented foods like kimchi, yogurt, tempeh, or Sauerkraut.

Beet-Kvass health benefits

Beets are a powerhouse of various nutrients and minerals like manganese, iron, potassium, and vitamin C.

Moreover, The fermentation of beet helps grow the Lactobacillus bacteria, also known as gut-friendly bacteria.

Beet kvass is known to cleanse the blood, detoxify the liver and promote healthy digestion. It is an acquired taste; hence, not everyone would like its taste first. It has a unique salty, sour, and earthy flavor.

Ingredients required

  • 04 cups of filtered water.
  • One large-sized beet (Organic if possible).
  • 01 tsp sea salt or kosher salt.
  • 01 tsp ground mustard.

Directions to Make Beet Kvass

1. Firstly, wash and peel the beetroot with plain water and flush any mud stains on them.

Then, chop the beetroot into a 1-inch cube ( Do not grate the beet as it fastens the fermentation process and may spoil the drink too early)

chopped beetroot ona  chopping board along with a knife

2. Next, fill a glass jar with filtered water and add the chopped beet cubes with 01 tsp sea salt and 01 tsp ground mustard. Note: Make sure to leave some space on the jar neck for the bubble formation during fermentation.

ground mustard being added to a mason jar full of chopped beet and water
 a spoon of pink salt kept on a white plate

3. Then, Stir all the ingredients well.

beet kwass juice in a mason jar

4. Lastly, secure the jar lid and place it under the sun, in a sunny window, or on the kitchen top for 24-48 hours. Beet kvass needs a warm temperature to ferment well.

However, you may stir and taste the drink periodically. If it tastes mildly sweet and sour, it’s probably fermented; you can refrigerate it.

a mason jar full of beet kwass juice kept on a black table

5. Serve the beet kvass chilled, and you may use the leftover beet in salads or soup.

Additional Information:-

  • Avoid any metal or plastic jars for fermentation and storage.
  • Organic beets, if possible, as the beet dramatically helps in the fermentation process.
  • Sea salt or kosher salt for beet kvass as table salt( white salt) has additives like Iodine.
  • The glass jar and chopping knife used to make kvass must be washed and rinsed thoroughly, as any residue or dirt left in the utensils may spoil the fermentation process. 

Recipe card-

Beet Kvass

SLICES OF LIME
Beet kvass is a healthy fermented drink made with of chopped beetroot, salt and ground mustard.
Cook Time 5 minutes
Course Drinks
Servings 3

Ingredients
  

  • 4 cup Fresh filtered water
  • 1 large size beet organic if possible
  • 1 tsp sea salt or kosher salt
  • 1 tsp ground mustard

Instructions
 

  • Gently wash and peel the beetroot to remove any mud stains.
  • Cut the beetroot into a 1 inch cube. (do not grate as it fastens the fermentation process and may spoil the drink too early)
  • Fill a glass jar with 4 cups of fresh water and add in the chopped beetroot.
  • Next, add 1 tsp sea salt, 1 tsp ground mustard. (make sure to leave some space on the neck for bubble formation during fermentation).
  • Stir all the ingredients well.
  • Close the jar lid and keep the drink under the sun or at room temperature for 24-48 hours (beet kvass needs a warm temperature to ferment well).
  • Stir and taste the drink periodically, if it tastes mildly sweet and sour, its probably fermented.
  • Serve the beet kvass chilled.
Keyword Beet Kvass, Beet Kvass Recipe

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