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Beet Kvass

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!
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Prep Time 5 minutes
Fermentation 7 days
Total Time 7 days 5 minutes
Course Drinks
Cuisine European

Equipment

  • mason jars

Ingredients
  

  • 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

Instructions
 

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.
    beet kvass
  • 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