How to Make Beet Kvass

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5 from 4 votes

How to Make Beet Kvass

Beet Kvass is easy to make and gives you a wonderfully effervescent and probiotic-rich drink.

Prep Time10

Total Time10

Course: Beverages

Cuisine: Eastern European

Servings: ounces

Calories: 4kcal

Author: Mary Bryant Shrader

Ingredients

4 Beets Peeled with tops and tails removed
2 tablespoon Coarse ground Celtic sea salt
1 Filtered water Sufficient to fill jar

Instructions

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.

Video

Notes

The beets can only be used to make two batches of Beet Kvass.

Do not discard the fermented 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.

For an extra flavor kick, use some of the Beet Kvass in place of vinegar when you make your salad dressing. It's delicious!

Store in the fridge but don't freeze as freezing reduces the probiotic effects of the kvass.

Find this recipe and video at https://marysnest.com/recipe/how-to-make-beet-kvass/

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