“What is beet kvass good for? Let me count the ways…” Today we’re talking all about beet kvass; how to make it, the benefits, the origins, what it tastes like and much more. Keep reading to learn how to make this easy, super healthy, vibrant fuchsia drink!
We love cultured foods around here.
From sourdough to kefir to lacto-fermented things, these ancestral, probiotic-rich foods are staples for us.
When I found out I was anemic earlier this year, I knew I had to finally try my hand at this traditional drink.
I’ve been loving working my way through the Nourishing Traditions cook book. Although our diet is far from this level of amazing, I’m following my own advice of progress over perfection and working my way towards an ancestral diet.
If you’re looking for an easy way to get started with fermenting, want the benefits of probiotics without a pricey supplement, or like me are looking to improve your iron and overall health, give beet kvass a try! Let’s get to it:
What Is Beet Kvass Good For? What Are The Benefits?
This drink is good for anyone looking for a simple way to improve their overall health.
As I mentioned, I got serious about it when I found out I was anemic, which was causing heart palpitations, fatigue and other symptoms. But there are loads of other reasons to add this beverage to your routine.
Beet kvass…
- is high in probiotics for digestive and gut health
- is hydrating due to the potassium and sea salt
- is high in magnesium, manganese and vitamin C
- can support liver function
- can support your immune system
- contains fiber
- can help your body create red blood cells
- aids in detoxification
- is high in antioxidants
- as well as selenium, folate and B12
- contains all the wonderful nutrition of beets, but even more so thanks to fermentation!
I’m not a doctor, but you can check out draxe.com for more on this!
Where Is Beet Kvass From?
It’s widely believed that beet kvass originated in Russia as long as 1,000 years ago.
In fact, the word ‘kvass’ is Russian for ‘acidic drink’. It’s thought that Russian people began fermenting beetroots as a way of preserving them. Traditionally, they would add rye husks to barrels along with the beets and let them ferment all winter.
Today it’s considered a ‘”patriotic” drink in Russia.
How Long Will It Last In The Fridge?
Beet kvass is good for up to two months in the fridge.
Once you strain the liquid off into a jar, put on a tight-fitting lid and keep in the fridge.
I also recommend writing the date on the lid with a chalk marker or something similar.
The color will fade over time from that bright fuchsia to a more dull, murky brownish red. That’s perfectly natural.
How Much Should I Drink Per Day?
A good amount to aim for is 8 ounces (1 cup) a day.
Sally Fallon recommends splitting it up into 4 ounce servings twice a day.
You don’t need a lot because it packs such a nutritious punch.
Remember, too much of a good thing is no longer a good thing. Because of the high amount of beneficial bacteria, too much could give you a gut ache. No one wants that.
If you’re just getting started with fermenting, try just 4 ounces total, or even just 2 Tablespoons twice a day. You can slowly up the amount until you’re at the recommended amount.
When To Drink Beet Kvass?
Sally Fallon of Nourishing Traditions recommends drinking it every morning and every night.
That’s what I’ve been doing for a while now and I find it’s easy to remember. I was able to quickly incorporate it into my morning and evening routines.
I pour a small glass of cold beet kvass straight from the fridge and down it quickly. Which leads me to my next point…
What Does Beet Kvass Taste Like?
I’m genuinely curious; does anyone out there actually enjoy sippin’ on beet kvass??
A friend of mine compared it to the taste of a Bloody Mary, so if you enjoy those kinds of drinks, you might like beet kvass as is.
Personally, I liken the beverage to pond water :))) but then I’ve never enjoyed “earthy” tastes.
There’s a lot of salt involved so it’s definitely salty, and beet-y. Not disgusting, but not something I want to slowly savor.
I can’t say I enjoy the taste of beets in any form, so I just gulp it down and get on with my day!
Beet Kvass Recipe
I hope you’ll try making this amazingly beneficial drink, and that it will be a gateway for you to further experiment with fermenting! Enjoy the recipe and don’t forget to Pin it for later 🙂
Simple Beet Kvass
Chock-full of vitamins, minerals, probiotics and other amazing benefits, you're going to love adding this super simple recipe into your routine. Don't be intimidated by fermenting- this one's a great way to get started! With just 3 ingredients and 5 minutes of prep, you'll be able to make this recipe in your sleep before you know it.
Ingredients
- 3 medium beetroots
- 1 Tbsp Celtic sea salt, Redman's Real Salt, or another high quality salt
- 1/4 whey (strained from yogurt or homemade kefir)
- filtered water (enough to fill jar)
Instructions
- Scrub, peel and chop your beets into approximately 2-inch chunks (you don't need the greens).
- Place in clean half-gallon pitcher, or use two 2-quart jars.
- Add the salt and the whey, then fill the container the rest of the way full with filtered water.
- Give everything a good stir and put on the lid. Set in mostly dark, out-of-the-way place for 2-3 days.
- It's a good idea to keep an eye on the top of the kvass to look for any scum forming. You can skim it off, give it a stir and replace the lid. As long as there's no mold, this should be fine.
- Once the days have passed your beet kvass is ready. Pour the kvass into clean jars, straining out the beets (you can save these for the next batch, but don't use them more than one more time.)
- Cover with lids and store finished kvass in the fridge for up to 2 months. See Notes and full blog post for more details.
Notes
To reuse beets:
Simply add the beets back into your pitcher or jars and fill with filtered water. No need to add whey or salt with this batch as the beets act as the inoculant. Don't do this more than once; start with fresh ingredients the next time.
Compost the used up beets instead of throwing them out 🙂
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