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    You are in: Home / Recipes / Beet Kvass Recipe
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    Beet Kvass

    Beet Kvass. Photo by Rita~

    1/1 Photo of Beet Kvass

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs

    72 hrs

    0 mins

    susie.freckle.face's Note:

    Beet Kvass is a unique tasty slightly tart and salty health beverage. It is lacto-ferment beverage high in nutrients, healthy for the blood, and a nice liver cleanser. And oh wow, I just remembered that my first batch tasted awful. It was too salty because I used store bought commercial whey instead of homemade liquid whey. Commercial whey is concentrated and already salted and I was still experimenting er..ah… perfecting my technique. I thought I didn’t have to bother with all the basics principals of heirloom folk drinks. HA! Yes you do. Search for my Whey recipe. Beet Kvass takes 3 days to properly ferment. You are essentially making a tea made of chopped up organic beets. The beets can be used twice with a little less water for the second batch and 1 tsp of salt if using a cup of the 1st batch of Beet Kvass as carryover. Again with everything I do, please keep clean sterile glass jars – NO DISH-SOAP!!! Use Vinegar water to clean all, and the final rinse with filtered water not the muni-tap water due to the chlorine and the fact that it will kill your ferment culture. You will need a one gallon glass jar. I bought mine at… you guessed it – a second hand store - during the summer. Three days means 72 hours from begin to fridge. Refrigeration slows down the fermenting to nearly a standstill. You can reserve a cup and a few chunks of Beet to keep fermenting at room temperature to make a Beet Vinaigrette for salads in 7 days. But this I have not done myself.

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    Ingredients:

    Serves: 24

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Scrub the beets very well and chop into 1” chunks.
    2. 2
      Put all the ingredients into the 1 gallon glass jar.
    3. 3
      Stir well and put the lid on it but not too tight because you need some gas to escape.
    4. 4
      Set aside 3 days in a shaded room average temperature 78 degrees is very favorable
    5. 5
      Skim any excess lacto-ferment from the top with a spoon or stir it in whatever suits you.
    6. 6
      put in the fridge – drink at will.
    7. 7
      serve chilled.
    8. 8
      makes 12 cups or 24 - 4oz servings.

    Ratings & Reviews:

    • on February 19, 2009

      Thanks for this recipe. I usu. get a lot of beets in summer that I don't know what to do with. I have lots of whey now, from making kefir, so this will be a good recipe to try. Thanks for all the great tips. I'll rate when I try it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beet Kvass

    Serving Size: 1 (125 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 2.7
     
    Calories from Fat 0
    27%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 202.1 mg
    8%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.5 g
    2%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    whey

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