Fermented beet juice, also known as beet kvass, has been enjoyed for centuries due to its tangy and robust flavor profile. Crafted by fermenting beetroots with water and beneficial bacteria, this beverage not only tantalizes the taste buds but also offers a plethora of health benefits. Packed with probiotics and natural enzymes, beet kvass aids in digestion and promotes gut health. Moreover, its stunning dark red hue adds an exquisite touch to any dining table, making it an ideal choice for both food enthusiasts and health-conscious individuals. Whether sipping it on its own or incorporating it into imaginative cocktails and zesty salad dressings, the earthy and tangy essence of beet kvass is sure to delight the senses. Embracing this fermented beet juice into your culinary repertoire will not only introduce a world of flavor, but also contribute to a vibrant and nourishing culinary journey.

Fermented beet juice has been in Eastern European kitchens for many generations. This wonder probiotic drink supports immunity, adds energy and helps in digestion and increases metabolism. Beet juice is a source of fiber, phosphorus, magnesium, iron, as well as vitamins, including C, B1, B2, B6, K, A and E, and even more of them are released during beet juice fermentation. A very important component of beetroot leaven are lactic acid bacteria, which support digestion and effectively reduce the level of bad cholesterol. I enjoy a glass of beet kvass every morning before breakfast. Great way to detox your liver as well as to maintain regular bowel movement.

Fermented Beet Juice(Beet Kvass) Recipe

By Zosia Culinary Adventures | Date: October 10, 2023

Preparation Time: 1 hour

Fermentation Time: 7 days

Yield: # 3 liters (125 ml each serving)

Ingredients:

• 2 kg fresh beets without tops ( use top greens as a side vegetable with your entree- similar to swiss chard)

• 3 cloves of garlic

• 2 -3 litres of filtered and previously boiled water - chilled -

• 2 Bay leaves

• 2 allspice berries

• 3 black peppercorns

• (optional) 1/2 cup of sauerkraut juice or fermented pickle juice(not vinegar base) or a slice sourdough bread - USE MY RECIPE FOR BREAD, SAUERKRAUT OR FREMENTED PICKLES. It must be natural ferment base.This will speed up the fermentation. If you are using sourdough bread, remove after 2 days.

INSTRUCTIONS:

1. Wash and sterilize the clay jug or small barrel. Sterilize by rinsing thoroughly dishes with boiling water.

2. Presoak beets in cold filtered water for an hour. Scrub beets well. If beets are from your garden leave the skin on. If you purchased beets, it is best to peel them.

3. Slice beets thinly or cut them in to sticks - julienne style ( I find more flavour is achieved when vegetables are thinly cut)

4. Place beets in the jug, layer with spices and garlic

5. Finally, pour cooled/boiled water until beets are fully covered.

6. Now you can add some natural ferment juice if you wish to speed up the fermentation but is is not required.

7. I don’t add salt as the beets have enough nutrients and wonderful flavor of its own

8. Make sure all your beets are submerged otherwise mold might crow. Cover the jug with double cheese cloth and secure with rubber band.

9. Place jug in the warm area. I like to keep it near the stove in my kitchen where is always nice and warm.

10. Keep an eye on fermentation everyday as it is so much fun watching it happen. You may see bubbles inside the jar and brine may seep out; place a bowl or plate under the jar to help catch any overflow. If any mold or scum has formed on the top, simply skim it off.

11. After 4 days, taste kvass with clean spoon to see how it taste.

12. My husband usually tells me when beets are well fermented as they develop quite deep sour aroma. He says “ what it stinks in this kitchen” so I know it is time to stop the fermentation and strain the beets. This usually happens after 6-7 days but all depends how warm is your kitchen.

13. Pour beet kvass into sterilized jars and cover with lids. Place beet kvass in the fridge. It will keep for a long time.

14. Left over fermented beets could be reused again by soaking them for extra 2 days in bath of chilled boiled and filtered water as the brine will continue to be very strong in taste and color.

15. REMEMEBER: Save 1/2 of beet brine for the next batch of beet kvass

16. Add leftover beets after the fermentation to your composter in the garden as nothing should ever go to waste.

Nutrition Facts as per 125 ml Serving: 🧡

Calories 29 | Fat 0.1 g \ Saturated Fat 0 g\ Cholesterol 0 mg\ Sodium 51 mg\ Total Carbohydrate 6.5 g\ Dietary Fiber 1.3g\ Total Sugars 5 g\ Protein 1.1 g \ Vitamin D 0 mcg\ Calcium 15 mg\ Iron 1 mg\ Potassium 195 mg