Lacto-Fermented Beet Kvass

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beetkvassfinal2Don’t know what Beet Kvass is? Don’t worry, most people don’t either. Beet kvass comes from the country of Lithuania where they take the juice from a beetroot and ferment it. It has many health benefits including being high in vitamins and minerals like potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fiber.  Also, since it is fermented it contains a bunch of probiotics which are fantastic for your digestive health.

Still a little scared about drinking a fermented beet juice? That’s ok, it does sound a bit out there, but trust me, using the recipe below that has orange, lemon and ginger, you don’t taste the beet fully and since it is carbonated it drinks like a pop (or soda or coke, depending on where you are.)

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Ingredients:

  • 2 large Beets
  • 1 Oranges
  • 2 Lemons
  • 2 Tbsp or two thumb sized pieces of Ginger
  • 1 Tbsp Sea Salt
  • 1/8 cup Whey

Directions:

  1. Clean & Chop Beets, Oranges, Lemons and Ginger
  2. Juice Beets, Oranges, Lemons and Ginger (You can skip this if you don’t have a juicer, just put the pieces directly in the mason jar.)
  3. Pour liquid into mason jar
  4. Add Salt and Whey to jar
  5. Screw on lid without airlock
  6. Cover hole in lid with finger and shake well
  7. Add airlock with water (make sure the water level is below max fill line)
  8. Set for 2-3 days in a 70F area (If it is fermenting and you have a good seal on the lid, you will see the airlock bubble)
  9. Filter through cheesecloth or muslin into another jar to get rid of sediment (optional: you can keep the sediment in there, but filtering helps clear it up)
  10. Place regular lid on jar and allow to set for 1 or 2 days at 70F to Carbonate
  11. Place jars in fridge to stop fermentation and carbonation (Important: or you may have exploding jars as pressure continues to build up)
  12. Drink a shot daily in the morning on an empty stomach for best results

This recipe is an adaptation. I definitely recommend checking out the original recipe. http://www.deliciousobsessions.com/2012/04/52-weeks-of-bad-a-bacteria-week-16-citrus-ginger-beet-kvass/

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Offer – If you want me to make a fermenter airlock lid for you, I’d be willing to do it for $8 plus shipping (unless you are in Clarksville or Nashville and want to pick it up, then shipping is free). If you’re interested, fill out the form to the right.

 

 

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