We've been holidaying this past week at the beach, and in my typically-disorganised fashion, I managed to forget to pack our fermented foods with us before we left! We enjoy these foods every day, and with most meals... So having to go a week without them worried me quite a bit!
Thankfully, I knew a very quick and easy beet kvass recipe that could be prepared with only a handful of ingredients and would be bubbly and delicious within 24 hours.
I've made a short video on how to prepare it, or you can scroll down to the recipe below. As you will see, this recipe is so easy that even my 3yo can manage it!!
Cultured Beetroot Juice (Beet Kvass)
This recipe originates from the Ukraine, where fermented beverages are highly valued for their health-promoting properties.
- 600g beetroot (roughly 3 medium beetroot)
- 2 generous teaspoons sea salt
- 1 litre filtered water (if not available, try boiling tap water and cooling to room temperature)
- 1 sachet starter culture (optional) see note below.
Grate the beetroot into large pieces, or slice them with a knife into 1 inch thick strips. Add 1 teaspoon of the salt and use your hands to mix and squeeze the beets until 1 tablespoon of liquid is extracted.
Combine the water with the remaining sea salt and mix well until dissolved. Add the beetroot and stir well. Cover with a tea towel and leave at room temperature for 24 hours. Transfer to a refrigerator and seal with a lid.
The liquid is ready to be consumed after the initial 24 hours of fermentation, but it will keep for up to 5 days in the fridge. It is best consumed diluted with still or sparkling mineral water in a ratio of 1:5. You can also drain the liquid from the beetroot and add another salt solution for a second batch. Repeat the process as before.
Here is an image that i took after 24 hours of fermentation. As you can see it bubbled quite quickly in our warm Australian summer. The process of squeezing the beets speeds up the fermentation time and kick-starts the fermentation process.
A note on starter cultures:
Starter cultures can be added to this recipe for an extra boost of health-promoting bacteria. You can use home prepared whey, or purchase a commercially-available starter. The one that I recommend is -