Beet Kvass-A Russian Beverage Probiotic Tonic

beetsBeet kvass is extremely easy make and is a great “first” for those who have never fermented anything before.  Not only is it  delicious, but beets provide a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.

We have all heard that fermented foods are important for our digestion. The reason why is that the fermentation process fosters the growth of beneficial  microorganisms. These microorganisms create compounds such as lactic acid bacteria that “predigest” the food, making them easier for our gut to absorb nutrients. beet probiotics-chart

Because the gut is the largest component of your immune system, introducing friendly bacteria into your digestive system, may also help keep illness away. Evidence suggests that the status of our gut health can affect inflammation, allergies and autoimmune disorders in the body.  The healthy bacteria that is produced through the fermentation process are currently being researched and point to a whole host of benefits, including a direct link to reduced bouts of digestive complaints. One of the organisms, lactobacillus plantarum has been linked to reduced inflammatory bowel, small bowel bacterial overgrowth in children, and reduced problems for sufferers of irritable bowel syndrome. Another product of fermentation is the friendly bacteria, Lactobacillus acidophilus, which has shown, in animal studies, to prevent polyps, adenomas, and colon cancer.  Needless to say – all of us could benefit from a daily intake of probiotics.

That is where beet kvass comes in.  I recently made my first batch of beets 2beet kvass and was instantly hooked.  It is delicious and so simple to make that anyone, anywhere can make this beverage, without the intimidation that often accompanies making sauerkraut,  and other fermented foods.  Some sites suggested the addition of a starter culture, but mine was fine, just using salt.  My motto is keep it simple.

So here it goes:  Take a few organic beets (3 large beets), cubing them into small pieces, placing them in a mason jar, adding 1 tablespoon salt, filling the jar (I used a half-gallon mason jar) with filtered water and screwing on a lid. Presto it is done.  You then just put it somewhere warm to ferment for 2-7 days.  Even better, you can make a second batch using the same beets.  Just drain off the juice from the first batch beet kvassleaving just a bit of the liquid in the jar along with the same beets and fill it back up with filtered water.  Set it aside to ferment again.  The first batch I let ferment for 1 week and the second batch I let ferment for 2 weeks.  Note:  I checked the jars every other day and would  unscrew the top and put it back on to release the gas.  I follow the same procedure with my other fermented foods.  If there isn’t any gas build up, then either move into a warmer place or let it sit longer.

You can get creative with your beet kvass by adding other items to your  including spices like ginger, caraway seeds, and other items like dried fruits, berries, let your imagination run wild.  As an herbalist I am going to start including medicinal herbs into the process starting with Hawthorne berries and other digestive enhancing herbs.  The sky is the limit.

 

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9 Comments (+add yours?)

  1. Laceration
    Feb 27, 2015 @ 20:17:41

    I never knew about this! I am going to try with my last 2 beets from last year’s crop. It is very easy to add a culture. Just use some whey that separates from yogurt–you only need a teaspoon or so. This will speed up the process and lets you salt to taste, instead of possibly ending up with a too salty tasting result.

    Reply

    • foodscrap
      Feb 27, 2015 @ 23:44:00

      You are right it is easy to add whey, but for some reason, I really don’t like the taste, so stopped using it a while back. The last batch I made I added fresh burdock root and Hawthorne berries. Furthermore I am continuing to use some of the beets from the first culture I made in that they seem to be really active and I saw no reason to throw them out. Let me know if what you think of your beet kvass.

      Reply

  2. foodscrap
    Mar 02, 2015 @ 01:38:49

    I just read about fruit Kvass, where you use 1/4 cup of fruit, 1 Tablespoon honey and the rest water. The reason why I prefer Beet is that it is dependent upon salt and not sugar and I am looking for methods for fermentation of herbs.

    Reply

  3. Anna
    Mar 12, 2015 @ 19:25:33

    Thanks for the post. I am Polish and eat soup made of beets kvass on Christmas Eve. Delicious! Kvass itself is very good and healthy, however i heard many times that it can be harmful for kidneys. Haven’t look for proper research, though. Just remember what Polish folks say.

    Reply

    • foodscrap
      Mar 12, 2015 @ 22:51:12

      Beet kvass is made with salt, so that could be the issue of having too much and the diuretic action on the kidneys could be depleting. Borscht, is a beet soup with origins in East Europe and I would be hard pressed to think that this could have negative effects on the kidneys, that is unless one eats too much. Everything in moderation. I have a glass a day of the beet kvass and I would venture to say at that level it isn’t harmful for the kidneys.

      Reply

  4. mariah
    Apr 24, 2015 @ 13:37:08

    I had kidney stones and researched tonics/food to help with kidneys. Beet Kvass was actually helpful, not harmful. I don’t love the taste, but I def. can handle it for the health benefits. 🙂

    Reply

  5. Steven
    Sep 20, 2015 @ 17:25:21

    The purpose of the salt is to retard the growth of the aerobic (bad) organisms until the lactoferment organisms can create the proper lactic acid environment.

    The ONLY time you should need to add culture to your ferment is if toy do not use organic material or if the organic material has been exposed to too high of heat or washed too aggressively. Only rinse your organic veggies.

    Most suggest 1 tablespoon per quart. I find that roo salty and use half without problems.

    The material MUST remain under the water or it will spoil. I have a way to do this that works wonderfully.

    Also, look into airlocks so you do not have to risk contaminating your ferment.

    I can share an article I wrote or a link to it if you would like that.

    Reply

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