Kvass - Beetroot Probiotic Drink
Prep time
Total time
Equipment: fermentation vessel - 1-gallon jar or 4 one-quart mason jars.
Author: Magdalena Wszelaki
Ingredients
- 3 quarts/liters of water
- 1 tablespoon sea salt
- 3 beetroots, chopped (peel if not organic and if organic, leave the skin on)
- 1.5 limes with rind, quartered
- 2-
ich ginger knob, shredded - ½ pound cabbage, shredded
- 1 tablespoon turmeric powder
- 1 packet Body Ecology Starter
How To Make
- Place all the ingredients in the fermentation vessel and give them a good stir to dissolve the salt.
- Weight the food down so the ginger and lime do not get moldy when they float to the top.
- Keep the vessel either covered with a
cheese cloth or place an airlock over it. We want the gas to be able to escape the vessel. Keep in room temperature (60-64F) for 4-5 days.- Strain and transfer to airlock bottles for a week, place in a cooler place (38 to 40F) for a week.
- When ready to drink, if you want extra carbonation, leave it out for a few
hours in room temperature. You can chill it before serving.
Notes
Modifications
Low-FODMAP: replace beetroot with raspberries.
Tips
Kvass is a bit like wine - it takes time to develop its full flavor. I recommend to keep it in the fridge (the second part of the fermentation process) for as long as a week for the salty flavor to soften and for the ginger and the citrus to come through.
Low-FODMAP: replace beetroot with raspberries.
Tips
Kvass is a bit like wine - it takes time to develop its full flavor. I recommend to keep it in the fridge (the second part of the fermentation process) for as long as a week for the salty flavor to soften and for the ginger and the citrus to come through.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/kvass-probiotic-beetroot-tonic/