Beet Kvass Recipes
BEET KVASS RECIPE
Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness.
Provided by Jenny McGruther
Categories Ferment
Time P7DT5m
Number Of Ingredients 4
Steps:
- Whisk the starter culture and sea salt into your water to make the brine.
- Place the beets into a quart-sized mason jar, and then pour the brine over the vegetables.
- Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment 1 week, or until it tastes pleasantly sour.
- Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month.
Nutrition Facts : Calories 59 kcal, Carbohydrate 13 g, Protein 2.2 g, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEET KVASS RECIPE
How to Make Beet Kvass! An Eastern European probiotic drink made with beets, sea salt and water. Full of healthy probiotics from the Lacto-fermentation, Beet Kvass is believed to help boost immunity. It tastes slightly sweet, tangy, earthy and salty- but in a good way! With just 10 minutes of hands-on time,it is so simple- just let mother nature take its course. (Allow 2 weeks for fermentation- see notes for speeding up this process.)
Provided by Sylvia Fountaine
Categories fermented
Time 15m
Number Of Ingredients 8
Steps:
- Dice or slice, two organic beets (about two cups) leaving the skin on. You want that bacteria from the skin, so don't peel! Place this in a sterile 4 cup jar. Add any optional additions. You can double this recipe and place it in a half-gallon jar ( like I usually do). If adding kraut or pickle brine, add this now.
- Mix 3 cups water with 1 heaping tablespoon sea salt. Pour into the 4-cup jar, leaving an inch of headroom at the top. ( If you need more brine: The ratio is 1 heaping teaspoon of salt per cup of water. Mix first, then add.) The salt will kill the harmful bacteria, but allow the healthy lactobacilli to flourish.
- Cover with a loose-fitting lid. Place in bowl or baking dish (to collect any drips) and then place in a cool dark place. Check every 3-4 days. If you added the brine, you should see some action within 5-7 days. If not, it may take up to 2 weeks -you should notice some slight bubbling when you tap the jar. To get this even more bubbly and effervescent, tighten the lid, burping daily (or twice a day) for a few days.
- Refrigerate (either strain, or leave beets in- I leave mine in) or, for a tangier flavor, continue fermenting for 1-2 more weeks, burping often. It will continue to ferment in the fridge, but at a much slower rate, developing more depth of flavor. The sugar from the beets will continue to feed the healthy bacteria.
- If you notice any white foam on top of your kvass it is most likely kahm yeast and harmless. Skim it off with a spoon and toss.
- Store this in the fridge, strain into a cup, and drink a few ounces daily.
Nutrition Facts : Calories 35 calories
BEET KVASS RECIPE
An inexpensive health tonic of fermented beet juice that is a healthy, salty, and earthy health booster!
Provided by Katie Wells
Categories Beverage
Time 5m
Number Of Ingredients 4
Steps:
- Wash the beets and peel if not organic or leave skin on if organic
- Chop the beets in to small cubes, but don't grate.
- Place the beets in the bottom of a half gallon glass jar.
- Add the whey/sauerkraut juice and salt. If you don't want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment.
- Fill the jar the rest of the way with filtered water.
- Cover with a towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment.
- Transfer to refrigerator and consume as desired. I drink 3-4 ounces each morning and night.
Nutrition Facts : ServingSize 3 ounces, Calories 4 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 1 g, Sugar 1 g
BEET KVASS
Beet Kvass is a unique tasty slightly tart and salty health beverage. It is lacto-ferment beverage high in nutrients, healthy for the blood, and a nice liver cleanser. And oh wow, I just remembered that my first batch tasted awful. It was too salty because I used store bought commercial whey instead of homemade liquid whey. Commercial whey is concentrated and already salted and I was still experimenting er..ah... perfecting my technique. I thought I didn't have to bother with all the basics principals of heirloom folk drinks. HA! Yes you do. Search for my Whey recipe. Beet Kvass takes 3 days to properly ferment. You are essentially making a tea made of chopped up organic beets. The beets can be used twice with a little less water for the second batch and 1 tsp of salt if using a cup of the 1st batch of Beet Kvass as carryover. Again with everything I do, please keep clean sterile glass jars - NO DISH-SOAP!!! Use Vinegar water to clean all, and the final rinse with filtered water not the muni-tap water due to the chlorine and the fact that it will kill your ferment culture. You will need a one gallon glass jar. I bought mine at... you guessed it - a second hand store - during the summer. Three days means 72 hours from begin to fridge. Refrigeration slows down the fermenting to nearly a standstill. You can reserve a cup and a few chunks of Beet to keep fermenting at room temperature to make a Beet Vinaigrette for salads in 7 days. But this I have not done myself.
Provided by susie.freckle.face
Categories Punch Beverage
Time P3D
Yield 12 cups, 24 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the beets very well and chop into 1" chunks.
- Put all the ingredients into the 1 gallon glass jar.
- Stir well and put the lid on it but not too tight because you need some gas to escape.
- Set aside 3 days in a shaded room average temperature 78 degrees is very favorable
- Skim any excess lacto-ferment from the top with a spoon or stir it in whatever suits you.
- put in the fridge - drink at will.
- serve chilled.
- makes 12 cups or 24 - 4oz servings.
Nutrition Facts : Calories 2.8, Sodium 202.2, Carbohydrate 0.6, Fiber 0.1, Sugar 0.5, Protein 0.1
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