Beet Kvass
Full of probiotics and other nutrients, rich and tangy beet kvass will quickly become a new staple in your home!
Print
Pin
Servings: 24 (1 1/2 quarts)
Calories: 14kcal
Ingredients
- 1 3/4 pounds beets
- 1/4 cup sauerkraut juice
- 3 tablespoons course salt
- 1 1/2 quarts water
Instructions
- Cut off the ends and chop your unpeeled beets into approximately 1 1/2 inch cubes.
- Add the beets to a 1/2 gallon Mason jar filling it 1/2 to 3/4 of the way full.
- Pour in the sauerkraut juice.
- Dissolve the salt in the water and pour it into the jar, leaving about 1-2 inches of room at the top.
- Screw on the lid and place the jar in a dark spot at room temperature, between 65 and 75 degrees.
- At least twice a day, slightly unscrew the lid to release any pressure caused by the fermentation process.
- Ferment your kvass for 5-10 days, or until you like the taste.
- Once the beet kvass is done, strain out the beet chunks and place it in the fridge. You can start drinking it right away or let it age for another week in the fridge so the flavors can continue to develop.
- Enjoy daily as a wonderful healthy beverage!
Notes
Substitutions:
- You can substitute whey for the sauerkraut juice.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 29mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg
