How to Make Beet Kvass! A Ukrainian probiotic drink made with beets, sea salt and water. Full of healthy probiotics from the Lacto-fermentation, Beet Kvass is believed to help boost immunity. It tastes slightly sweet, tangy, earthy and salty- but in a good way! With just 10 minutes of hands-on time,it is so simple- just let mother nature take its course. (Allow 2 weeks for fermentation- see notes for speeding up this process.)
This will last indefinitely in the fridge.
I highly recommend making a double batch of this because of the longer fermentaion time.
Flavor this up!!! I love adding onion, garlic and pickling whole spices.
You can speed up fermentation significatly by adding a 1/4 cup of fermented pickle or kraut brine (make sure it is alive and bubbly- from the refigerated section of the grocery store) to the jar. Some people like to add whey, feel free. An easy way to get whey is to strain some yogurt- the liquid is whey! Fermentation should occur with in 3 days- and you can tell by the bubbly action when you tap the jar. Then Refrigerate!
Fermentation slows down in cooler places, and speeds up in warmer places.
Keywords: beet kvass, How to Make Beet Kvass!