Beet Kvass
Move over kombucha, there's a new probiotic drink in town! Find out how to make your own kvass—and why you should.
Servings: 4
Calories: 110kcal
Ingredients
- 2–3 beets depending on size
- 2 teaspoons sea salt
- 1 teaspoon active dried yeast or ¼ cup whey
- 2 quarts filtered water
Instructions
PREP THE INGREDIENTS
- Peel and chop beets into ½-inch pieces and place in a half-gallon jar.
- Add salt, whey/yeast, and fill the jar with water, leaving 1 inch of space between the beets and the top of the jar. Cover the jar with a tight lid.
CULTURE THE BEETS
- Store the beets at room temperature (60–70°F is preferred) until the desired flavor and texture are achieved (about 2–5 days).
- If using a tight lid, slightly unscrew the lid daily to release excess pressure (do not remove the lid completely).
- Once the kvass is finished, put a tight lid on the jar and move to the refrigerator.
- The kvass flavor will continue to develop as it ages.
- When the liquid in the kvass is close to empty, refill the jar and culture at room temperature again for a second, weaker batch.
Nutrition
Serving: 2cups | Calories: 110kcal