How to Make Beet Kvass – A Probiotic Rich Fermented Drink for Good Gut Health
Beet Kvass is easy to make and gives you a wonderfully effervescent and probiotic-rich drink. It’s also an economical beverage when made at home because you can reuse the beets a second time.
And after the second batch of Beet Kvass finishes fermenting, you can use the probiotic-rich beets in a salad. For an extra flavor kick, use some of the Beet Kvass in place of vinegar when you make your salad dressing. It’s delicious!
More Probiotic-Rich Drinks
To learn how to make other probiotic-rich drinks, check out the following videos and recipes below.
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How to Make Beet Kvass
- 4 Beets Peeled with tops and tails removed
- 2 tablespoon Coarse ground Celtic sea salt
- 1 Filtered water Sufficient to fill jar
- Cut up beets into 1-inch cubes.
- Place beets into a half-gallon jar that has a lid.
- Add salt.
- Fill jar with water, leaving approximately 1 inch of head space.
- Put lid on jar, finger tight.
- Place jar in a warm, undisturbed place, such as in a kitchen counter corner, on top of a refrigerator, or in a cabinet or pantry.
- After a few days, check the jar to see if bubbles are beginning to appear. In warmer months, bubbles will appear sooner than in cooler months. If you see bubbles, loosen the jar lid to allow some of the carbon dioxide to escape. Retighten the jar lid.
- Continue to check the jar each day. Loosen the jar lid to release carbon dioxide and retighten lid. After approximately 7 days, use a clean spoon to taste the Beet Kvass. If it is to your liking, strain out the beets from the liquid. This liquid is your Beet Kvass. Decant the Beet Kvass into a clean bottle, reserving 1/4 cup. Place a cap on the bottle and refrigerate the Beet Kvass.
- Place the beets back into the half-gallon jar along with the reserved 1/4 cup of Beet Kvass and 1 tablespoon of coarse ground sea salt. Repeat Steps 4 thru 8, but do not reserve 1/4 cup of the Beet Kvass unless you have a new batch of beets. The beets can only be used to make 2 batches of Beet Kvass.
- Do not discard the beets used to make the first 2 batches of Beet Kvass. They are rich in probiotics now, and you can now add them to a salad.
Shop for items used in this blog post or video
Favorite Fermentation Supplies
- Half Gallon Canning Jars
- 4-Ounce Jelly Jars
- White Storage Lids
- pH Strips
- Masontops Complete Fermentation Kit (See promocode below.)
- Silicone Pickle Pipes
- Fermentation Glass Weights
- Wooden Pickle Packer
- Wooden Kraut Pounder
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.