Cheers to Beet Kvass

by Bailey Zygutis, Nutritionist, Vitruvian Fitness

Beet Kvass is a traditional Eastern European beverage that’s delicious, nutritious, probioticrich and easy to make.

  • 3 lg Red beets
  • 28 oz. Spring water
  • 2 tbs Pink Salt, course-ground
  • 32 oz. Mason jar or airtight container

Preparation

Wash hands well before beginning to avoid contamination of bad bacteria. Cut beets (with skin) into 1/2- to 3/4-inch cubes and place in Mason jar. Sprinkle 2 tbs salt on top, then pour in water.

Notes

Be sure to use spring or well-filtered water; water treated with chemicals (particularly chlorine) will inhibit growth of healthy bacteria.

Fermentation

Store jar in a moderately warm spot in your kitchen (65° to 75° is ideal) and “burp” (open jar briefly) daily to release excess CO2 created by the fermentation process.

After three to five days, you should see quite a bit of activity in the form of bubbles. This means your drink’s been brewing! Pour a small amount into a glass and taste to see if the drink is to your liking. If it is, strain liquid, decant into in a clean jar or bottle and enjoy immediately and/or store in the fridge for later use.

Don’t worry about it being salty! The fermentation process will alchemize these ingredients into a delicious, tangy, earthy and only slightly salty drink.

However, in future batches, salt can be cut in half, with the addition of 1/4 cup of your previous batch.

Food for Thought

Kvass contains a myriad of micronutrients and is filled with healthy probiotic. It’s
used to aid digestion, cleanse the liver and promote healthy biome balance.