Raw Beet Kvass

Making fermented food is exciting for me, and I am always exploring the world of fermentation as a way to preserve food, make it more digestible, and increase nutritional content. My second batch of Beet Kvass turned out much better than the first (deeper colour and more flavour) because it was left to ferment on the counter for a longer period of time - about ten days!

Beet Kvass is a lactic acid ferment, that is said to be a super tonic due to its fermented qualities thanks to the general health and purifying qualities of the beets themselves. This is an easy and inexpensive recipe to introduce you to fermentation. 

Beet Kvass
2 large beets, peeled and chopped
6-8 cups filtered water
2 tsp Himalayan salt
1/4 cup whey (optional)

• Peel the beets, cut into large chunks and place the beet pieces into a half-gallon jar
• Cover with water, add Himalayan salt, (whey if using), and stir really well to dissolve the salt
• Cover tightly with lid and allow to ferment on the counter for 7 to 10 days, depending on the temperature (mine first batch took three days, but was a lighter colour)
• Leaving 1/2 cup of liquid and beets in the jar, pour the rest of the liquid into a sealable glass bottle, which is stored in the fridge. This is the Kvass which you can drink in small amounts daily (2-3 ounces).
• To make a second batch - to the beet pieces and liquid remaining in the jar, add enough fresh water to fill the jar and more salt
• Stir this new batch vigorously, seal, and culture again - this time it may take a few days longer
• Once your second batch is done, throw the beets in the compost, and start a new batch from scratch with fresh beets
• One large jar gave me 1-1/3 jars (946 ml jar size)
• To give your Kvass more depth of flavour, reduce the salty taste, and increase the healing benefits, let the Kvass age in your refrigerator (after it is done fermenting on the counter) for three weeks or more.