Earthy and a little dirty, beetroot is a titan of the health food world that is seriously undervalued. It’s a crimson nugget packed with blood-cleansing antioxidants, minerals and vitamins. I love it! In my experience, there is no need to burp the kvass daily, as it’s not a highly effervescent ferment.
Preparation time:15 minutes
Fermentation time:5–8 days
Shelf life:Refrigerate for up to 2 months
Makes:About 750 ml (26 fl oz/3 cups)
2 medium or 1 large beetroot (beet), skin intact
1/2 teaspoon pure sea salt
750 ml (26 fl oz/3 cups) filtered water or springwater
Wash the beetroot and cut it into 1–2 cm (1/2–3/4 inch) pieces. Put the beetroot in a 1 litre (35 fl oz/4 cup) wide-mouth glass jar with a tight-fitting lid and add the salt. Pour in the filtered water, leaving a 2 cm (3/4 inch) gap between the liquid and the lid. Stir to dissolve the salt.
Tightly seal the jar and place out of direct sunlight in a cool spot. Leave the liquid to ferment for 3–5 days, stirring or shaking daily. After around 3 days, taste the kvass. When it is as dark and sour as you like it, the kvass is ready to bottle.
Put a funnel in the opening of a 750 ml (26 fl oz/3 cup) glass bottle with a tight-fitting lid and put a strainer on top of the funnel. Pour the kvass into the bottle through the strainer. Discard the beetroot left in the strainer (see Tip).
Tightly seal the bottle lid and leave the bottle on the bench to build carbonation. This could take 2–3 days, depending on the temperature.
When the kvass is as fizzy as you like (beet kvass only produces a mild fizz), store it in the fridge to slow the fermentation process, and enjoy cold.
TIP: Use the fermented beetroot in a salad or to make borscht, or roast and mash it with some ground cumin to make a probiotic dip.
This blog is based purely on my personal experience. It is not intended to be a substitute for medical advice or treatment. I am neither a medical nor health professional and I cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.