“Kvass is considered a tonic for digestion.”
"What is Kvass?" I hear you asking... Well, originating in Russia, Kvass is a fermented drink traditionally made with stale sourdough rye bread. It can, however, also be made with beetroot, which boosts its capacity as a punchy tonic with nourishing effects on the gut. Kvass is actually quite similar to kombucha.
With an earthy taste, beets are a great source of folate, vitamin C, potassium, iron and phytonutrients which are beneficial due to the antioxidant, anti-inflammatory and detoxifying properties. Additionally, when fermented, the nutrients become more bioavailable!
“When fermented, the nutrients become more bioavailable.”
Given beet kvass is fermented, it's an excellent source of probiotics, which as we know, are great for supporting a healthy gut, and thus, our overall wellbeing.
While beets are the base, we have included lemon and ginger in our recipe too to boost the nutrient density and add some zest to the flavour profile. Feel free to experiment with your own flavour combinations – you could try something a little fruity, or a more little paired back with some fresh herbs. Get creative!
Zesty Probiotic Beet Kvass
Serves 2 | GF, DF, RSF
- 2 beetroots
- 2 Tbsp fresh ginger
- 1/2 lemon
- 1 tsp unrefined sea salt
- 3 cups filtered or mineral water
- 1 jar with an airtight seal. Ours is 1L, but you can use any size you like depending on how much you want to make.
- Give the beets a good scrub before cutting off the head and the tail. Don't worry about peeling the skin off. Chop into pieces about 2cm x 1cm x 1cm and place in jar.
Don't stress about getting the size perfect – just bear in mind that if there isn't much surface area, the kvass will take a while to ferment, and if the pieces are too small and there is a lot of surface area, it will ferment too quickly and could become alcoholic.
- Chop up the lemon and the ginger and add to the jar as well.
- Add filtered water to cover the beets. Make sure to leave about an inch between the water level and the top of the jar.
- Add salt before sealing the jar.
- Store at room temperature and out of the sun. It can take between 3 - 14 days to ferment depending on how you like it. We usually leave it for 7 - 10 days.
- Be sure to open the jar each day just enough to release the pressure from the carbon dioxide.
- When it is ready, strain the beets, lemon and ginger and pour in a fresh glass to drink then or store for later.
Note: What to do with the beetroot? You can use the beets and a quarter cup of kvass as a starter for a new batch, or you could use them in a salad. Add baby spinach, goat's feta, red onion, and some protein of your choice for a quick and nourishing lunch!