Beetroot Kvass - Easy Fermented Beetroot Drink

Beetroot usually gets roasted or forgotten in the back of the fridge, but did you know it makes one of the best natural pick-me-up drinks? This traditional fermented tonic is earthy, energizing, and perfect as a morning shot.

Recipe Details:

• Prep Time: 10 minutes
• Fermentation Time: 3-5 days
• Total Time: 3-5 days
• Makes: Approximately 1 liter (4 cups)
• Difficulty: Easy
• Special Equipment: Large glass jar or container with lid, clean cloth or breathable cover

Beetroot kvass is a traditional fermented drink that's been enjoyed in Eastern Europe for centuries, and it's incredibly simple to make at home. This naturally probiotic beverage is made by fermenting raw beetroot in salted water, creating an earthy, slightly tangy tonic that's packed with beneficial bacteria and nutrients. The salt not only helps preserve the drink and keep it safe during fermentation, but also makes it a great rehydrating morning shot. I've added a carrot for a touch of extra sweetness which balances the earthy beetroot flavor beautifully. If you've never fermented anything before, don't stress. This is one of the easiest fermentation projects you can try, and the salt keeps everything safe while the natural fermentation does its magic on your kitchen counter.

Why You'll Love This Recipe

• Incredibly simple: Just three ingredients and minimal hands-on time. The fermentation does all the work
• Natural energy boost: A great morning tonic that provides natural energy and helps rehydrate with the added salt
• Budget-friendly: Uses inexpensive, simple ingredients that you can find at any grocery store
• Probiotic benefits: Naturally fermented drinks contain beneficial bacteria that support gut health
• Perfect for beginners: If you've never fermented before, this is an excellent place to start

Ingredients

For the Kvass:

• 3 large beetroots or 5 small beetroots, cubed
• 1 carrot, cubed (for extra sweetness)
• 4 cups (1 liter) filtered or non-chlorinated water
• 1¼ teaspoons sea salt

Optional:

• 1 tablespoon maple syrup (for a sweeter version, though this may increase carbonation)

Instructions

1. Prepare the vegetables: Wash the beetroots and carrot thoroughly. You don't need to peel them, but make sure they're clean. Cut them into roughly 2cm cubes. The smaller pieces will release more flavor into the water during fermentation.

2. Combine ingredients: Place the cubed beetroot and carrot into a large, clean glass jar or container. Add the sea salt and pour in the filtered water. Make sure the water covers all the vegetables completely. If some pieces float to the top, that's okay, just push them down gently.

3. Stir to dissolve: Give everything a good stir to help dissolve the salt. Make sure the salt is distributed evenly throughout the water.

4. Cover loosely: Cover the jar with a breathable cloth secured with a rubber band, or use a lid but don't tighten it completely. You want to allow gases to escape during fermentation while keeping dust and insects out.

5. Ferment at room temperature: Place the jar on your kitchen counter away from direct sunlight. Let it ferment for 3-5 days at room temperature. The ideal temperature is between 18-22°C (64-72°F).

6. Monitor daily: Open your container once a day to release any built-up gases. Give it a gentle stir and check that all the vegetables are still submerged. You may notice the water level has dropped slightly, which is normal. If the vegetables are exposed above the water line, top up with a little more filtered water to keep them covered.

7. Watch for signs of fermentation: After 2-3 days, you should start to see small bubbles forming, which indicates active fermentation. The liquid will become a deeper red color and develop a slightly earthy, tangy aroma. By day 3-4, you might notice light carbonation when you open the jar, which is a good sign.

8. Taste test: After 3 days, taste your kvass. It should be earthy and slightly tangy with a pleasant beetroot flavor. If you prefer a stronger flavor, let it ferment for another 1-2 days. The longer it ferments, the tangier and more developed the flavor becomes.

9. Strain and bottle: Once you're happy with the flavor (usually day 4-5), strain the kvass through a fine-mesh sieve or cheesecloth into a clean glass bottle. Discard the beetroot and carrot pieces, or save them for composting.

10. Chill and store: Seal the bottle and refrigerate. The cold temperature will slow down the fermentation significantly. The kvass is now ready to drink and will keep in the refrigerator for up to 2 weeks.

11. Serve: Pour yourself a small glass (about 100ml) as a morning tonic. You can drink it straight as a shot, or dilute it with a little water if the flavor is too strong. Some people like to add a squeeze of lemon or a small drizzle of honey before drinking.

Chef's Tips

For the best results: Use filtered or non-chlorinated water. Chlorine in tap water can inhibit the fermentation process and prevent the beneficial bacteria from developing properly.

Salt matters: Use good quality sea salt or pink Himalayan salt. Avoid iodized table salt as the iodine can interfere with fermentation.

Keep it covered: Always make sure your vegetables are submerged under the water. Any pieces exposed to air can develop mold. If you see any mold forming on the surface, skim it off immediately.

Temperature control: If your kitchen is very warm (above 24°C), the fermentation will happen faster. Check it after 2-3 days. If it's cooler (below 18°C), it may take the full 5 days or slightly longer.

Don't worry about fizz: The amount of carbonation can vary. Some batches will be lightly fizzy, others will be flat. Both are perfectly fine and safe to drink.

Second fermentation tip: If you added maple syrup and want more carbonation, you can do a second fermentation. After straining, bottle it in a jar with a tight-fitting lid and leave at room temperature for another 12-24 hours before refrigerating. Be careful when opening as pressure can build up.

Substitutions & Variations

No carrot? You can make kvass with just beetroot. The carrot simply adds a touch of sweetness, but it's not essential.

Sweeter version: Add 1 tablespoon of maple syrup, honey, or a couple of pitted dates to the jar before fermenting. Keep in mind this will increase carbonation, so be careful when opening the bottle.

Spiced kvass: Add a few whole spices like 2-3 peppercorns, a small piece of fresh ginger, or a cinnamon stick to the jar for added warmth and complexity.

Garlic kvass: For a more savory version, add 1-2 peeled garlic cloves to the fermentation. This is traditional in some Eastern European recipes.

Stronger flavor: Use more beetroot or less water for a more concentrated kvass. You can also let it ferment for up to 7 days if you prefer a tangier, stronger flavor.

Fruit addition: Add a small piece of apple or a few berries for a slightly fruity note.

Storage & Reheating

Storage: Once strained and bottled, store your beetroot kvass in a sealed glass bottle or jar in the refrigerator for up to 2 weeks. The flavor will continue to develop slowly even when chilled, becoming slightly more tangy over time.

Freezer-Friendly: Freezing is not recommended as it can affect the texture and may destroy some of the beneficial probiotics.

Serving temperature: Kvass is best served cold or at room temperature. Many people prefer drinking it chilled first thing in the morning.

Reusing the brine: Some people do a second fermentation using the same beetroot pieces. Simply add fresh water and a little more salt, though the flavor will be milder. I usually start fresh for the best flavor.

Frequently Asked Questions

Q: Is it normal for my kvass to smell funky during fermentation? A: Kvass should smell earthy and slightly tangy, like pickles or sauerkraut. If it smells pleasantly fermented, it's fine. However, if it smells rotten, off, or like nail polish remover, something has gone wrong and you should discard it and start again.

Q: How do I know if my kvass has gone bad? A: Signs of spoilage include a truly foul odor (not just earthy), visible mold that's fuzzy or colored, or a slimy texture. If you're unsure, it's better to be safe and discard it.

Q: Can I drink kvass every day? A: Yes, many people drink a small glass (50-100ml) of kvass daily as a morning tonic. Start with small amounts to see how your body responds, especially if you're new to fermented foods.

Q: Why didn't my kvass develop any bubbles? A: Several factors can affect carbonation including temperature, fermentation time, and the natural yeasts present. Even if your kvass doesn't bubble, it can still be perfectly fermented and safe to drink. The lack of bubbles doesn't mean fermentation didn't happen.

Q: Do I need to sterilize my jar before making kvass? A: You don't need to sterilize it, but the jar should be very clean. Wash it thoroughly with hot soapy water and rinse well. Any residual soap can interfere with fermentation.

Q: Can I use cooked beetroot? A: No, you must use raw beetroot. The natural bacteria and enzymes on raw vegetables are what create the fermentation. Cooked beetroot won't ferment properly.

You Might Also Like

Homemade Sauerkraut - Another easy fermentation project that's perfect for beginners. Make your own probiotic-rich sauerkraut with just cabbage and salt.

Fermented Pickles - Try your hand at naturally fermented cucumber pickles using the same simple technique as kvass.

Enjoy!

Del x

New to fermentation? This is the perfect place to start. The salt keeps everything safe while nature does the work! And if you want to see this being made, head to my YOUTUBE CHANNEL.