Beet Kvass Probiotic Drink
This ruby red drink is packed with probiotics, and the goodness of beets. It takes about a week to be ready but a little goes a long way!
Prep Time 5 minutes mins
Fermentation 7 days d
Total Time 7 days d 5 minutes mins
Course Drinks
Cuisine European
- 3 diced medium beets
- 2 tbsp chopped fresh ginger
- 4 cups filtered water (not chlorinated)
- 1 1/2 tsp sea salt, pink Himalayan salt or Celtic salt
Prepare the beets
Quickly rinse the beets and remove the stem. Leave the skin. Dice the beets.
Roughly chop the fresh ginger.
Sterilize the quart mason jars and lids by rinsing them in boiling water.
Stir 1.5 tsp of sea salt to 4 cups of filtered water until dissolved. Add the diced beets and chopped ginger.
Cover with the salted filtered water. Leave at least 1 inch of head space in the jars. Close the jars with a lid.
Let the jars ferment for 1 week, in a warm place but not in direct sunlight. Release the gas that will have formed after 3-4 days. Shake the jar every day.
Bubbles will form on the surface. Taste and if it is lightly fizzy and tangy, it is ready.
Pour the probiotic liquid into a clean bottle and refrigerate for a week.
Keyword healthy beverage, probiotic