Beet kvass is an amazing, slightly salty, lacto-fermented liver tonic made of beets, salt and water. It's a source of probiotics, vitamin b and k. Like all the other lacto-fermented foods and beverages, kvass too improves digestion.
The fermentation will happen at a much faster rate over the hot summer months so it's a good idea to start tasting it after five days or so. The beets can be used twice, once the first batch of kvass is done, adding more salt and water to the filtered beets will give another batch, though the second batch generally takes longer and produces a kvass that is slightly weaker and usually will have lighter colour.
Using filtered kefir whey speeds the fermentation, this is not only to save time but if you are keeping an eye on your sodium intake, it allows you to use less salt without the kvaas forming mold or going bad. Ideally 2 teaspoons to a tablespoon of salt is necessary per liter or quart of water.
You may see a thin white film forming over the top of your kvass, simply skim off the film.
By the end of the first day, sometimes on the second day, when you gently move the jar, you will see tiny white bubbles.
- 3 medium beet roots, peeled and diced
- 1 tbsp salt
- 2-3 tbsp kefir whey (optional)
- Filtered water
- Garlic cloves (optional)
- 2 liters filtered water
Place the diced beet roots, salt and the kefir whey in jars, cover with filtered water.
Place a clean cloth or a coffee filter over the jars and secure them with an elastic, keep the kvass on the counter for 5-7 days.
Once the kvass is ready, filter the liquid, place in a clean glass bottle and refrigerate.
Add more filtered water and salt to the jars and ferment it once again, after the second kvass, discard the beets.