How to Make Beet Kvass
I have to admit that I was intimidated to make beet kvass because I thought it was going to be super involved. Then one day I had some beets leftover from a smoothie I was making and I decided to just finally give kvass a try. Wow, it is so easy! This has now become as routine for us as kombucha brewing!
It also happens to have the following health-giving benefits:
- Aids digestion
- Anti-inflammatory and antioxidant
- Promotes regularity
- Alkalizes the body
- Cleans the liver and helps it perform its detoxification processes
- Hangover antidote
- Helps with anemia (due to its iron content)
- Helps your vision (due to its Lutein and Zeaxanthin content)
- Has been shown to help prevent tumor growth
Beet Kvass
This beet kvass recipe is so easy to make and has so many health benefits.
Ingredients
- 1 large beet cut into 1″ pieces
- 3 garlic cloves peeled and quartered (you can use more if you like, I love lots of garlic!)
- 1 Tbsp Himalayan sea salt
- Filtered water
- 2-3 whey cubes optional, you can just use salt
- 1 large glass 1/2 gallon container
Instructions
- 1. Add beets, garlic, salt and whey to jar.
- 2. You can use different kinds of jars, as long as they are glass. I use either of these, but typically the mason jar.
- 3. Fill with water to the top of the jar, leaving 1" headroom.
- 4. Stir with a large spoon.
- 5. Cover with a breathable cotton cloth, so critters can’t get in.
- 6. Let sit in a temperate area for 1-2 days, depending on how warm our house is….if you live in a hot climate it will be ready sooner.
- 7. That’s it! (I bet you thought it was waaaay more complicated, I did!).
- 8. When it’s ready you can ladle it into individual glass containers for grab-and-go kvass, or store in pretty wine bottles as pictured at the top!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.