How to Make Homemade Beetroot Kvass
Beet kvass is a fermented vegetable drink that is easy to make and loaded with probiotics. Learn how to make real beetroot kvass here!
What is Fermentation?
Canning and freezing—as methods to preserve food—are relatively new in the Grand Scheme of Evolution.
Our ancestors (who did not have the advantage of electricity) largely fermented their crops in order to eat them at a later date. Pickles, relish, ketchup, mayonnaise, sauerkraut, and mustard were all originally fermented. Depending on the environment, fermented fish, eggs, miso, kefir, kombucha, and yogurt were also staples of early Man’s diet.
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It’s too bad that we have lost our taste for cultured food because that is literally where culture begins. These particular edible items also contain much that is good for us; probiotics to keep our immune systems strong and digestive enzymes to help us to digest what we eat. Could the decline in our health be due to the loss of these “helpers” in our diet? It is said that the availability of vitamin C in cabbage is increased ten times when it is made into sauerkraut.
I have recently begun making—and consuming—a lot of beet kvass. It’s incredibly easy to make, and it is loaded with probiotics. Dr. Joseph Mercola recently tested some fermented vegetables and found that one serving of these foods had as many probiotics as a large bottle of expensive pills. Why not have the same benefit for a lot less money?
How to Make Beet Kvass
Here’s what I do. I take three or four medium-sized organic beets and cut them into chunks (you don’t want to grate them or cut them small because they will ferment too quickly & turn into alcohol).
I fill a quart jar about 1/4 to 1/3 full with these beets. I add a teaspoon of good quality salt (like organic grey sea salt or Himalayan).
Optional: I will often add a couple of garlic gloves and 1/3 cup of homemade whey, but this is not necessary.
Fill the jar with fresh (preferably not chlorinated and not with added fluoride) water, leaving an inch of air space at the top. Cover tightly with a lid. Place on your kitchen counter for two days and shake a couple of times a day.
That’s it—you now have some beet kvass for your refrigerator. When the juice is gone, you can refill it with water and set it on the counter for another two days for an additional batch.
My husband and I now drink a shot glass’ worth of the kvass with our meals. Another great kvass that you might want to try is fruit kvass. For me, personally, it solved a heartburn problem I was having, and I prefer this flu defense to any and all flu shots. I have shown these two smaller glasses with one regular one so that you can get an idea of the amount that we actually drink. To your health!
How did your beet kvass turn out? Let us know below!
Celeste Longacre
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Pressure Canning
Drying
Salting and Brining
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I've been making beet kvass for a couple of years now. The last couple of times I have made it a mould forms on top. It never used to. I read to stir it in (it's not the grey/black mould but blue/green) and strain when bottling. Is this ok? It tastes ok, with no mould taste to it
Also I use filtered water for my kvass & just found out that my city water now adds fluoridation to its water. Will the filter water be safe?
Hi, Joan. Rather than stir in the mold, you should scrape it off. We would not recommend using the water from your tap if fluoride is being added, even if it has gone through a filter.
You mentioned fruit kvass in the article, and said it helped you with heartburn. I would like to be clear about wether you meant fruit kvass helped or if it was the beet one? Thank you.
Can the beets be eaten after drinking all the kvass?
I am really new to this but want to make the kvass. I see questions about added probiotics or starters...what would that be. I am going to be using our city water which is flouridated, will that be a problem? And finally, would it be a good idea to add a drop or two of Trace Minerals?? Thanks for the help.
I have made beet kvass off and on for years (mostly off). I just today opened kvass that sat on the counter for 5-6 days. I used 4 medium organic beets, 4 organic carrots, a thin-sliced onion and a bulb of peeled garlic split between two 1/2 gallon jars with 2 Tbsp Himalayan salt and reverse osmosis water. It made 3 quarts of the best kvass I've tasted to date. To me the addition of the other veggies makes all the difference. Although I didn't see rising bubbles or have any overflow, I was very surprised to get a buzz from a small glass with my Sunday brunch!
Hi C.L,
I notice you did not add any probiotics into the jar.....Most other recipes call for a starter of some sort?
Don't we need a starter?
Thanks,
Jo-Anne
I see that the author didn't answer your question. The answer is no. No probiotics needs. The beets have this within them. It's a fun and easy drink to make.
I made the beet kvaas and have been drinking a shot-glass per day. I made it in a quart jar, and it only lasted me 6 days. I filled the jar with water and it's now sitting on my counter until tomorrow. So that's two days without it. I thought I would make another batch in a different jar in a day or two, so that I'd always have some in the refrigerator. How do you make sure you always have enough?
