How to Make Beet Kvass [Homemade Recipe] - My Fermented Foods (2024)

FAQs

What are the ingredients in kvass? ›

In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature.

Leave to ferment in a warm location for around 1 week. If you can check the gravity of the kvass, do so, and allow the gravity to drop until final ABV is between 0.5 and 2% Place into the fridge when desired gravity is reached. The sediment will settle after 2 days minimum.

We like to brighten the flavor with a few slices of ginger, and a squeeze of lemon or a sprig of mint are nice additions too. Once the mixture has fermented for anywhere from 3-14 days, you can remove the beets and eat them in salads, but the liquid that is left behind is the real treasure.

“Is Kvass considered alcoholic under US law?” Kvass can have as much as 1 percent ABV. Each state has its own laws so that might count is one state but not in another state. The most common rule in US states is 1 percent ABV and down don't count as alcoholic beverages.

The shelves of Whole Foods and Mollie Stone's are stocked with lots of wild and wonderful kombucha brands that require fermentation to make.

And as every chef knows, the best way to test something is to taste it. Kvass can take anywhere between 2-7 days before it's fermented to perfection, so try tasting a little after the second day. What you're looking for is that perfect balance of sweet and sour, with a hint of carbonation.

I recommend tasting a little bit every day, beginning on day 3. You will know your beet kvass is done when it has changed flavor, smells different than when it started (deeper, more earthy), and has an effervescent tang to it.

Start with 1 teaspoon of fermented foods/drinks per day. If no adverse reactions, add a little more each day. Consume fermented foods/liquids prior to each meal to help with digestion. You can eventually go up to 2 cups per day.

We recommend starting small with 1 dose per day and building to a maintenance dose of 2 shots per day. As our BEET KVASS is a living, nutritionally dense probiotic liquid tonic, a little goes a long way. Only a small amount daily is required to promote an overall feeling of improved health.

Beet brine is very thick and viscous because beets have so much sugar. The other thing is that 3 days isn't very long for a ferment like this and sometimes there is a thick slimy phase in fermentation that will work itself out.

How long does beet kvass last in the refrigerator? ›

How long will my product last in the refrigerator? Keep our sauerkraut in the fridge for 6-9 months and our kvass for 6-8 weeks.

While both are fermented and contain a healthy dose of probiotics, the kombucha relies on the SCOBY to ferment and kvass uses lacto-fermentation by relying solely on the natural sugars present in the beets.

Beets are high in fiber and promote the growth of good bacteria in your gut. Having plenty of healthy bacteria in your digestive system helps fight disease and boost your immune system. Fiber also improves digestion and reduces the risk of constipation.

Beetroots are rich in fibre which, as well as supporting bowel function, helps promote a healthy environment in the gut. Alongside the fibre, betawains help increase the production of short chain fatty acids by the beneficial bacteria that reside in the gut.

While both are fermented and contain a healthy dose of probiotics, the kombucha relies on the SCOBY to ferment and kvass uses lacto-fermentation by relying solely on the natural sugars present in the beets.

Kvass is considered a “functional food” because it offers a wide range of probiotics and nutrients, including vitamin B12, selenium and manganese. If made with beets, it also contains a good dose of antioxidants, natural nitrates, vitamins A and C, and potassium.

Usually, kvass contains not more than 1.5% of alcohol by volume, but if it stands for longer time, the concentration can become 2.5% or higher. Unlike beer, the kvass is generally considered to be a nonalcoholic beverage and is drunk by children of all ages without any limit.

Beet kvass (say it with us: kuh-voss) is a traditional fermented beverage made from sliced beets that has provided daily gut health support to Eastern Europeans for centuries, including our Polish ancestors.