Very simply, beet kvass is a probiotic beverage made from beets! It can taste salty and sour, or mild and earthy. From what I have read, this particular tonic is an acquired taste. Yet, this particular food has mystified me, so much so that I had to try it.
Beets bring a lot to the table in this drink. Loaded with antioxidants, and B vitamins, Beet Kvass has been said to cleansing and supportive of organ health. Inoculating this nutritional powerhouse with beneficial bacteria enhances this beverage even more making it an incredibly nourishing food. The rich pigments of the beets make this drink quite stunning to look at.
In making my Beet Kvass, I followed this tutorial. I started by washing and chopping up my beets.
Then I placed the beets in a half gallon mason jar.
Next, I added a large pinch of sea salt and half a cup of whey.
Finally, I topped it off with filtered water.
I covered it with cheesecloth and left it on my counter for 2 days or so. According to the tutorial that I referenced, it is done when foam and tiny bubbles form on the surface. Once it was ready, I screwed on the lid and placed it in my refrigerator to stop the fermentation process.
When it was chilled, I decided to capture my entire family tasting it for the first time. And, just because I like to keep it Real around here, you get to see me sans make up AND wearing an unflattering horizontal stripe shirt. You’re welcome.
My favorite part, besides my second son acting like a sommelier, is around the 2:07 mark.
This post was featured on Real Food Forager’s Fat Tuesday.
I recently made a batch of Kvass using a few different techniques and it is amazing. Far better than my first batch! This time, after I chopped up 2 or 3 beets, (upon Tamara’s recommendation) I juiced 4 beets and used the juice as part of the liquid. I just added water to fill the remaining space in the jar. I also covered the jar tightly with a lid. I used the same ratios of salt and whey. The end result is fantastic. It is fizzy and rich and I will be sad when it is gone.
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