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.
Prep Time5 minutes mins
Total Time48 hours hrs
Course: Drinks
Cuisine: Vegetarian
Servings: 4
Calories: 110kcal
Author: Hello Glow
- 2–3 beets depending on size
- 2 teaspoons sea salt
- 1 teaspoon active dried yeast or ¼ cup whey
- 2 quarts filtered water
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.
Serving: 2cups | Calories: 110kcal