How To Make Beet Kvass

How to Make Beet Kvass fiftytolife.comSuper easy and super good for you, here’s how to make beet kvass:

Beet Kvass: Ingredients

3 medium or 2 large organic* beets
1/4 cup whey (the yellow liquid in the photo)
1 T (real) salt – sold in bulk at Good Foods
Filtered or distilled water
1/2 Gallon Mason jar and lid

Beet Kvass: How to Make

Clean and chop up the beets (large chunks) and put in the Mason jar. The beets should almost fill the jar.

I don’t peel my beets although you certainly can. I do cut off the yucky looking parts and peel anything that doesn’t come clean so dirt won’t affect the flavor. But the skin has lots of minerals and, um, good stuff.

Add the whey and salt to the jar. Fill to just below the rim with filtered water and cap. I cap with my FermentaCap: keeps the air out and allows the gas to escape. Perfect fermenting tools and a good company — I also got some of the weights for fermenting veggies.

If you don’t have a Fermenta Cap, use a regular lid, either plastic or metal. You’ll want to open and close it a couple of times while it’s fermenting to let gas escape.

Once capped, turn upside down a couple of times to mix, then let sit on the counter. During the next couple of days while fermenting, when you think of it, turn upside down to mix again.

beet kvass tools

After two or three days, put in the fridge. Once it’s cold, I drink it! The first day it’s kinda salty, but I like that taste. The saltiness lessens as the days go by. When this batch is gone, you can make a second batch using the same beets. Usually two batches is all you get before you need new beets.

Then you can eat the beets, of course, or feed to your backyard chickens. Those girls go crazy over kitchen scraps!!!

Optional: Bottle Your Kvass!

Once your kvass is finished fermenting on the counter, you can pour it off into a bottle, then put in the fridge. I use the same Grolsch-style bottles that I use for kombucha, purchased on Amazon. Or check out the bottle section in any home store. That’s where I got the one in the picture. They usually have several around $5 or $6.

Make sure the lid fits properly before you buy though, and it looks like you are getting a good seal. On some of the ones I bought from the home store, I had to add a second rubber ring (you get extra with your Amazon purchase) to get a good tight seal.

Another benefit of bottling is that it continues to ferment and you can sometimes get a fizz in your kvass. But only if it lasts long enough  – I usually drink it up before it gets fizzy!

Meanwhile, go ahead and re-use those same beets to make more kvass.

*Gotta be organic beets! Although if you are making beet kvass — heck, if you even KNOW about beet kvass, you probably already know that, right?

Why make beet kvass?

Well, for one thing, Sally Fallon Morrell says beet kvass

“is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.”

So, heck… what doesn’t it do? I don’t have anything wrong with me in particular — except the lovely hacking cough and no-singing-voice leftover from the hospital. I’m still determined to cure this, even three years later, so I’m trying everything!

Just FYI, making beet kvass is so easy, I bottled the first batch, made the second batch and took all the pictures while writing this article. It does NOT get any easier than that! Not to mention it’s super delicious. Give it a try and tell me what you think!

Sally Oh lives in the Bluegrass area of Kentucky with her husband of 21 years and two gigantic sons. She is a Weston A. Price chapter leader and blogs to meet like-minded farm food freedom advocates. She’s hoping you join us in the real food rEVOLution!

If you are here in KY and want to join our in-person fun, sign up on Meetup or like us on Facebook.