BEETROOT KVASS RECIPE

Susan Davis Nutritionist
Apr 17
3 min read

What is Beetroot Kvass?

Beetroot Kvass is a fermented probiotic drink made using beetroots. It can be made using chopped beetroots or beetroot juice and, is considered a functional food with health benefits. The probiotic drink is commonly referred to as beet kvass. It originates from Eastern Europe typically Russia, Ukraine and Belarus regions. During the fermentation process, the healthy lactic acid bacteria ferment the sugars in the beetroots, producing lactic acid. This gives the drink a sour taste. The combination of the sweetness of the beetroots, the sourness of the lactic acid, and the salt gives the beetroot kvass a sour savouriness with a slightly sweet earthy finish. If left long enough it will also produce a slight fizz which is quite pleasant.

How Does Beetroot Kvass Differ From Kombucha?

Firstly you do not need a starter culture like you do with Kombucha. This makes this drink very practical if you have beetroots, water and salt. however some recipes will use the inoculation method by starting the fermentation process by adding a little of the older batch of kvass.

Secondly beet kvass does not contain any added sugar. The fermentation process uses the natural sugars in the beetroot.

Third difference you flavour your beetroot kvass while making it by adding herbs and spices if you wish. With kombucha this process happens during a secondary fermentation.

What Are The Health Benefits Of Beetroot Kvass?

Research shows many health benefits associated with drinking beetroot kvass. Here are some documented benefits:

it is a great source of antioxidants that have potential to fight disease causing free radicals.
It is a source of phenolic compounds, these compounds have antioxidant and inflammation lowering abilities. They protect against chronic diseases such a cardiovascular disease, diabetes, support healthy brain function and improve digestion.
It contains vitamin C, which supports a healthy immune system
It contains anti-microbial activities supports healthy cardiovascular system, it's active compounds supports a healthy digestion, supports liver function.

2-3 medium-sized beetroot

1 litre filtered water

1 tablespoon unrefined salt

1/4 cup starter culture (whey or fermented cabbage water) -optional

extra salt if not using a starter culture

Peel and cut the beetroot into rough 2cm chunks.

Put all the other ingredients in a glass jar together and mix well to dissolve the salt.

Cover and leave at room temperature for 2 days. Or longer. If you are not using a starter culture it will take longer to ferment. The best way to check if it is ready is to taste the kvass. I would recommend aiming for a slightly sour but savoury flavour.

When you are happy with your beetroot kvass you can put it into the fridge. This will slow down the fermentation and preserve the fermented beverage.

If you like a more fizzy Kvass than strain the beverage into clean bottles, wait for 2 or more days. This will produce a fizzy kvass. Once ready keep in the fridge.

You can re-use the beetroots from this batch one more time to start a new kvass and just follow the above steps. I like to add about 1/2 a cup of the last batch also to inoculate the new kvass with the culture to get it going.