Beet Kvass
Beet Kvass
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Author:
Sharon Flynn
Servings
1 litre
A traditional Russian tonic known for its earthy sweetness and gut-supporting properties
I'll be honest - when I wrote about beet kvass in Ferment for Good, I admitted it wasn't my favourite ferment. But somewhere between that first book and Wild Drinks, I fell completely in love with it. I think it was when I met the owners of BioBeet Kvass in WA when we toured Sandor Katz there. They added so many herbs and had different blends and flavours - we sipped straight out of the large bottles that week in Margaret River and it really turned me around. We sold their product in our retail store and I really miss it so I have been brewing it here just to keep mum, and my own fridge stocked. These days, I make sure my mum always has a bottle in her fridge, as she had a low sodium issue and feels quite unwell at times. This seems to have helped, and I've come to understand why this earthy, mineral-rich tonic has been treasured in Eastern Europe for generations.Â
Another brilliant maker in Australia - on the opposite coast is Whole Food Family. (bottles pictured above). Theirs is a lightly carbonated brew, quite different to BioBeet Kvass. We stocked both at our store.Â
Beet kvass is brilliant for liver support, blood building, and digestive health - it's essentially a probiotic multivitamin in liquid form. If you're new to it or your gut is particularly sensitive, start with 50-100ml daily as a gentle tonic. But if your digestion is robust? Go ahead and drink a whole bottle. I reach for it on those days when I need a proper boost - that late afternoon energy slump, after a hard workout, or when I can feel my body asking for something nourishing and revitalising. It works. This is also amazing for you sporty people - like a hydrolite only MUCH better.Â
Fermentation time: 3-7 days
Skill level: Beginner
Ingredients
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2-3 medium beetroots (about 400g), scrubbed and cut into 2cm cubes
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1 tablespoon sea salt
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1 litre filtered or non-chlorinated water
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1-2 bay leaves
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1 teaspoon caraway seeds (optional but traditional)Â
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2-3 sprigs fresh dill or 1 teaspoon dried dill
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Optional: 1 small piece ginger (2-3cm), peeled and sliced
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Optional: 1 teaspoon whey or 2 tablespoons active sauerkraut juice (to accelerate fermentation) (I rarely do this - just let it ferment on it's own).Â
Equipment:
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1 litre glass jar
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Cloth cover or loose lid
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Weight to keep beets submerged (optional but helpful)
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Note on flavours - I often do a Juniper Berry and dried rose petal blend, sometimes we do lavender, burdock and fennel.... whatever I have available or takes my fancy. There are more flavour ideas for this in Wild Drinks.Â
Directions
Place beetroot cubes, bay leaves, seeds, herbs and spices, or flowers in as well. The solids should fill about one-third of the jar.
Dissolve salt in water and pour over beetroots, leaving 3-4cm headspace.
If using whey or sauerkraut juice, add now.
Weight the beets down if possible to keep everything submerged. Cover with cloth or loose lid. (to be honest, I rarely weigh them down)
Ferment at room temperature (18-24°C is ideal) for 3-7 days. Taste daily from day 3 onwards.
When pleasantly sour and earthy with aromatic herbal notes (not overly acidic or beetroot-sweet), strain and refrigerate. The kvass will keep for several weeks chilled.
Kvass can attract Kahm yeast - keep your eye on it - and keep it moving to avoid this.Â
Serving suggestions:Â Drink 50-100ml daily as a tonic, or use in salad dressings, soups, or cocktails.
Recipe Note
- Don't grate the beets - chunks preserve more nutrients and create a cleaner kvass
- The herbs add complexity and digestive benefits beyond the beets alone
- A white film on the surface is normal kahm yeast - simply skim it off
- The fermented beets can be eaten in salads or made into a second, lighter batch
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