Beet Kvass

Beet Kvass
Serves 21
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Prep Time
10 min
Prep Time
10 min
4 calories
1 g
0 g
0 g
0 g
0 g
101 g
457 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
101g
Servings
21
Amount Per Serving
Calories 4
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 457mg
19%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
1%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 beets, depending on size
  2. 4 teaspoons sea salt
  3. 2 quarts filtered water
  4. 1/2 gallon glass jar
Instructions
  1. First, wash all equipment in hot soapy water to kill any germs. Always wash your hands before touching the ingredients that will be used to prevent contamination.
  2. Wash and peel beets, then chop into ½-inch pieces and place in a half-gallon glass jar.
  3. Add sea salt and fill jar with water, leaving 1 inch headspace.
  4. Cover the jar with a tight lid (airlock lid), such as a mason jar. If you do not have a lid for your jar, then use a coffee filter or clean dish cloth secured with a rubber band (this will prevent fruit flies from getting into your food).
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, usually 2 days. If using a tight lid, burp daily to release excess pressure.
  6. Once the kvass is finished, put a tight lid on the jar and move to cold storage. The kvass flavor will continue to develop as it ages.
  7. When most of the liquid has been drunk, you may refill the jar with filtered water and culture at room temperature again for a second, weaker batch.
Notes
  1. If using a small jar, such as a quart, use less beets and less salt (about 2 teaspoons salt). It may take some trial and error to find the best recipe that works best for you.
  2. Besides drinking it plain, beet kvass can be used in place of vinegar in salad dressings or used for extra flavor in soups. I prefer to add beet kvass to smoothies.
Adapted from Cultures For Health
beta
calories
4
fat
0g
protein
0g
carbs
1g
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Adapted from Cultures For Health
Halley Holloway Nutrition http://halleyhollowaynutrition.com/