Kvass is a traditional fermented beverage that has a similar taste to beer, except it’s healthier because it provides probiotics. It’s actually made from stale, sourdough rye bread or beets, meaning it’s cheap and easy to make. Here’s a beet kvass recipe.
- 2–4 beets
- ¼ cup of juice from your favorite sauerkraut recipe or similar fermented vegetable
- 1 tablespoon sea salt
- 2 tablespoons fresh mint leaves or 1 tablespoon dried [optional]
- filtered water
- half-gallon, large glass jar
- cheesecloth or thin towel
- Wash beets, and peel if you are not using organic beets. You can leave the skin on if you are using organic beets.
- Chop the beets into small cubes.
- Place the beets into a large jar.
- Add the fermented juice, salt and mint leaves.
- Fill the jar with filtered water.
- To ferment, cover with a towel or cheesecloth, and leave the jar open on the counter or in a warm place at room temperature for 2 days.
- Place in the fridge, and consume as desired. Several ounces per day can aid in creating a healthy gut.
- Enjoy it as a refreshing drink, and try adding it to both hot and cold soups, sauces and dressings.
- Prep Time: 10 min
- Category: Beverages
- Method: Fermenting
- Cuisine: Ukrainian
- Serving Size: 4 ounces
- Calories: 35
- Sugar: 4g
- Sodium: 602mg
- Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0g
Keywords: kvass recipe, beet kvass