Kvass is a traditional Eastern European fermented beverage commonly made from rye bread. Here, nutrient-rich beets are used to create a briny, probiotic-packed beverage that boasts many health benefits. The fermentation process unlocks key nutrients and makes them more available for your body to absorb. Choose local, organic beets, if possible, and leave the skin on—it contains naturally occurring bacteria and yeast from the soil that will drive the fermentation process. The introduction of salt allows the good bacteria to proliferate, which keeps the ferment safe. Enjoy beet kvass as a lower-sugar alternative to beet juice or mix it with mineral water, lemon juice, and a dash of bitters for a refreshing mocktail.
1 1/2 lbs. red beets (peel-on), washed and trimmed
1.5 oz. Himalayan pink sea salt
How to Make It
Coarsely chop beets and place in a ½ gallon Mason jar. Add salt and enough filtered water to completely cover beets. Cover Mason jar with a plastic lid or flour sack secured with a rubber band. Move to a cool, dim place and allow kvass to ferment for 1 to 3 weeks (depending on desired acidity).
Strain kvass, and place in a reusable container. Store in the refrigerator.