I’ve heard so much about beet kvass and its high nutritional value. Inspired by this post on The Chalkboard, I decided to give it a try! It’s very easy to make, and a great way to use farm-fresh beets that you might have in your local CSA or Greenling box!
You probably know that kvass is historically an Eastern European beverage. But did you know that traditionally, it was made from rye bread? Traditional kvass was a fermented beverage using rye bread, dried or fresh fruit, and/or herbs added for flavoring. (Thanks for the interesting info., Wikipedia!) Makes me curious why beet kvass is so popular among all of us foodies right now. Anyone know the answer to that? Google was no help at all! 🙂 Perhaps I’ll try making rye bread kvass soon, just to be authentic. But in the meantime, let’s make some beet kvass!
First, get your hands on some lovely, fresh, pesticide-free, young beets like these!
Chop up the beets into fair-sized chunks; not too small or your beet kvass will become [bad] beet wine!
Pour 4 cups of distilled or purified water into a glass container.
Add the beets to the water.
Add 1/4 cup whey. I used almond yogurt whey, but you can also use whey from dairy yogurt. If you don’t have any yogurt or whey, you can omit it. Just add an extra tablespoon of salt.
Add 1 tablespoon of sea salt or other good quality salt.
Stir it all up, cover loosely, and leave on the counter. It should be ready within 48 hours! You will know it’s ready when it tastes slightly sour and has tiny bubbles in it!
Cover tightly and store in the fridge. Drink a small glass every day, and pat yourself on the back for being so healthy! 🙂
- Beet Greens Salad With Honey Yogurt Dressing (chicorganicmama.com)
- Super Tonic – High Iron – Digestive Drink; Beet Kvass (anutritionalmakeover.wordpress.com)