How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (2024)

FAQs

How to make beetroot kvass at home? ›

Ferment for around 8 to 12 hours, until you see some bubbling going on, then strain the liquid into a bottle or into recycled soda bottles if you want carbonation. Check the pressure and place the bottles in the refrigerator when ready. Drink within a couple of weeks.

We like to brighten the flavor with a few slices of ginger, and a squeeze of lemon or a sprig of mint are nice additions too. Once the mixture has fermented for anywhere from 3-14 days, you can remove the beets and eat them in salads, but the liquid that is left behind is the real treasure.

This is a very powerful drink so treat it with respect. Start with a tablespoon and build it up slowly to a cup or more a day. If you only take one probiotic drink then make sure it is beet kvass.

If you've tried any type of fermented beverage in the past, like kombucha, you'll probably be familiar with the vinegary and slightly acidic taste. Another reason why we love kvass is that it's low in sugar and doesn't contain any sweeteners, unlike many other fermented beverages, like kombucha.

Beets are high in fiber and promote the growth of good bacteria in your gut. Having plenty of healthy bacteria in your digestive system helps fight disease and boost your immune system. Fiber also improves digestion and reduces the risk of constipation.

While this isn't necessarily a bad thing, at some point, the flavor and crunchiness will be affected. Kvass should always be refrigerated.

Most of the Kvas is liquid and can be taken by tea or table spoonfuls or added to soups or smoothies. Start with small amounts and slowly increase your intake until you can drink 1/4 to 1/2 glass of Kvas a day.

How do you know when beet kvass is done? ›

I recommend tasting a little bit every day, beginning on day 3. You will know your beet kvass is done when it has changed flavor, smells different than when it started (deeper, more earthy), and has an effervescent tang to it.

The shelf-life of kvass is around 4-8 weeks from the moment you receive your order. Always remember that Quas can only be stored in the fridge. This is a relatively short shelf-life compared to other soft drinks or non-alcoholic beers.

This is because the fructose FODMAPs found in beets may not be properly absorbed as gut bacteria ferments the sugars. This can lead to cramps, bloating, abdominal pain, diarrhea or constipation, or gas and fluid in the bowel.

Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn't very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out.

Beet kvass is very easy to make, especially if you have a starter brine from another lactic-acid-bacteria-based food fermentation. Sauerkraut juice, kimchi juice, kefir whey, and fermented pickle juice can all be used to jumpstart kvass fermentation and can turn the typical one-week ferment into just a few days.

Beet kvass, as a fermented drink, is also teeming with beneficial bacteria that help protect the gut and produce important enzymes that aid digestion. Due to its many benefits, beet kvass has made a huge difference for many people suffering from mild to moderate gastrointestinal discomfort.

Unlike beet juice, beet kvass has very few calories and has the added benefit of fermentation which means it's got the good bacteria that makes your belly happy. Lots of stuff I've read also suggests it helps counteract some of the non-healthy drinks I also enjoy.

“Is Kvass considered alcoholic under US law?” Kvass can have as much as 1 percent ABV. Each state has its own laws so that might count is one state but not in another state. The most common rule in US states is 1 percent ABV and down don't count as alcoholic beverages.