Beet Kvass – Wild fermentation!

love beet kvass

The Pink fermented beverage that’s chock full of probiotics and help keep the digestive system happy and regular!

 

Kvass is a fermented beverage that has it’s roots in Russia, Traditional Kvass is usually made with Rey or Pumpernickle Bread. It may sound very much strange or outlandish to make a beverage with bread and sourdough starter, it most certainly caught my attention, but Bread Kvass is totally worth the time making, it’s DELICIOUS and Nutritious!

There’s many ways of preparing Kvass some people make Kvass with scraps of fruit or vegetables, as with any other ferment the general rule of thumb is that if you can eat it you can ferment it 🙂

Fermentation helps to stretch your money, enables you to make healthy probiotic beverages from inexpensive ingredients or things that you would normally throw out, like pineapple and pumpkin peels, and it makes fizzy drinks that keeps the immune system happy.

 

Today we are making Beet Kvass so let’s hop over to Beets

Beets are beautiful and what I love about beets is the way it colors everything it touches and creates the most wonderful pinkish to dark red hues, now the interesting thing about the pink pigment is that it contains phytonutrients called betalians that actually helps to create new red blood cells making Beet Kvass an excellent blood and liver tonic.

Beets are rich in antioxidants which makes them great for fighting free radicals and free radical damage.

 

 

Beets are beautiful www.naturalgreen.co.za

Here’s a list of health benefits that good o’l Beets bring to the table:

 

1. Beets are nature’s Aphrodisiac

The ancient Romans used beets medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones.

 

2. High in many vitamins and minerals

Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens.

 

3. Cleanses the body

Beets are a wonderful tonic for the liver and gallbladder, works as a purifier for the blood, and can prevent various forms of cancer.

 

4. Mental health

Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure.

 

6. High source of energy

At the same time they are low in calories and high in sugar, what makes this beneficial is that the sugar is released gradually into the body, Very few foods found in the natural world are as beneficial as beets in this regard.

 

 

Fermentation amplifies the health benefits

The process of fermentation makes all the good stuff like the vitamins and minerals more available for the body to absorb and put to use because it is predigested by the fermentation process. That’s what makes Beet Kvass a highly valued beverage and can be categorized as a Super Food.

 

Making Beet Kvass is a simple easy thing to do and first timers will be happy to hear that the process is pretty much fool proof, very little can go wrong.

 

 

 

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Basics of Brewing KvassBuy the ebook on making kvass here

 Buy the PDF ebook here

 

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Equipment you will need for making your first batch of beet kvass.

Any Clear see through jar with a lid.

If you can find a “flip top” jar with a rubber rim and glass lid even better because these jars allow the air to escape and doesn’t allow for air to enter. You’ll need this because with the fermentation carbon dioxide is released and that is what makes the fermented beverage so tingling and fizzy.

It’s best to sterilize your jar with hot water and let it drip dry.

Should your lid be a metal lid, then it’s best to line it with a piece of parchment paper or cling wrap. You don’t want your brew to react with the lid.

 

A Sharp Knife

You’ll need a sharp knife to cut the beets into blocks – don’t grate the beets because beets are high in sugar and grating it would release allot of sugar at the beginning stages of the ferment and turn into an “alcoholic” ferment rather than a probiotic ferment.

 

Cutting Board

You’ll need a cutting board to cut your beets on.

 

Bottles

If you would like your Kvass to be CARBONATED, then you can bottle it and let it second ferment as described in the recipe below.

 

Optional Gloves

You may want to wear gloves when working with beets because the pigment will stain your hands.


Beet Kvass Recipe:

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Ingredients

  • 2 Medium Beets, Peeled + Chopped into 1.5 cm pieces
  • 1 Tablespoon Pink Himalayan Salt
  • 1/4 cup of Whey (from yogurt or kefir) or Sauerkraut Juice
  • 1 liter Water – Clean untreated Chlorine and Fluoride Free water

 

Instructions

  1. Add all the ingredients to your jar
  2. Let it sit on your counter at room temperature for 2-4 days and shake the jar twice a day. The yeast likes it- so shake that body line!
  3. When foam starts forming and carbonation bubbles are visible then it’s time to transfer the kvass to the fridge or to bottle it.
  4. Bottle your kvass if you want it more carbonated, a half a teaspoon of sweetener can be added for more flavor and carbonation. Let the bottles stand at room temperature for another 1-3 days. Please check on your bottles and let the air escape so that it doesn’t explode. In warmer temperatures fermentation goes quicker, so keep a watchful eye.
  5. The same beets can be used to make another batch of kvass, just leave at least 10% of the previous batch and add 1 tablespoon of salt with the water and do the same as you did before.

Optional Extras:

  • Fresh herbs like Thyme, Rosemary, Mint or Sage
  • Fresh spices like Garlic, Ginger or Turmeric
  • Fruits like lemon or orange can also be added

 

 

 

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Basics of Brewing Kvass

Buy the Basics of Brewing Kvass PDF ebook to get 6 Tried & Tested Kvass Recipes and 7 Diffrent Starter Options to choose from – this is to kickstart your brew! This ebook tells you when to use starters, salt and sweeteners and when to know your kvass is ready.

 

Bonus: Recipe on making Kanji and Holodnik.

 

Buy the PDF ebook here

 

 

 

 

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