Kvass is a salt-fermented beverage, traditionally made from rye bread. These kvass recipes use beets instead, which bring an added dose of vitamins and minerals to the already plentiful probiotics of traditional kvass. If you are not used to drinking it on its own, try a splash in some sparkling water.
Instructions
Beet Kvass
2 cups fresh beets, washed and cut into 1/2-inch pieces
2 teaspoons sea salt
1-inch piece fresh ginger
Filtered water (approximately 2 cups)
Beet, rhubarb and blueberry kvass
11/4 cups fresh beets, washed and cut into 1/2-inch pieces
1/2 cup rhubarb, washed and cut into 1/2-inch pieces
1/4 cup fresh blueberries
2 teaspoons sea salt
Filtered water (approximately 2 cups)
Place all the ingredients into a clean 4-cup (quart) glass jar. Fill with filtered water, leaving a 3/4-inch air space at the top of the jar. Cover with a lid. Let sit for up to a week to ferment, opening the jar once a day to release pressure once you start to see bubbles (usually, after a couple of days depending on the temperature of the room). Strain the solids and refrigerate once desired fermentation has occurred. If there are signs of green mould, discard and start again. Kvass can be kept in the refrigerator for a few months.
