Beet Kvass

A homemade fermented health drink made with beetroot, salt, water and/or whey. Quite similar in color and taste to North Indian Kanji, but even easier to make and just as beneficial. I made it two ways - one with whey and the other without. Interestingly enough, the one with whey took longer to ferment. I also infused the kvass (added fresh ginger to one batch and some citrus & mint to the other) and I loved both versions. They were salty, earthy, tangy and pleasantly palatable. Beetroot kvass is not only easy to prepare, it has numerous health benefits such as aiding in digestion, cleansing the liver and promoting overall gut flora. If you’re interested to know more about this probiotic drink, there’s plenty of information available online. 

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Recipe

Beetroot Kvass

(Makes 2 litres)

Ingredients

3 medium sized beetroot
1 tbsp salt
1/4 cup whey (drained from homemade yogurt) - optional 
2 litres filtered water

Method

Wash, peel and cube the beetroot.

Divide and add to two (clean) 1 litre glass bottles or place in ceramic jar. Add the salt & whey (if you omit the whey, add 1 tsp extra salt). Top with water, shake/stir well and cover with a clean cheese cloth or kitchen towel and secure it in place with a rubber band.

Leave to ferment in a cool, dark spot on your kitchen counter for 3-9 days. Agitate the mixture once a day.

By day three, the kvass should start fermenting. Taste, strain and refrigerate when you are satisfied with the amount of fermentation (the pickled beets can be used in salad).

For the Ginger infused version:
Smash 1” piece of fresh ginger and add it to the mix.

For the Lime & Mint infused version:
Add the (fresh) juice and zest of 1 lime and 10-12 crushed mint leaves to the mix.