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Health on a plate is a motto we should follow every day when planning a varied diet. Among the dishes, snacks, and drinks that strengthen our bodies, there should be no shortage of beetroot kvass — it has a positive effect on our health. Beetroot kvass has a distinctive sour taste and aroma — perfect both for drinking straight and for cooking, e.g., red borscht. Besides its health benefits, kvass has another advantage — it's extremely easy to make! Check how to make beetroot kvass with our recipe! More on why beetroot kvass is healthy can be found in our article.
Recipe for beetroot kvass
Preparation:
Scald a glass jar with boiling water — it must be perfectly clean, otherwise there is a risk of contaminating the kvass. Wash and peel the beets. Cut into thicker slices or cubes. Sprinkle a little of the spices on the bottom of the jar, then add alternating layers of beets and spices. Mix lukewarm, previously boiled water with salt, then pour it over the beets, pressing them down and removing as much air from the jar as possible. The liquid should completely cover the beets — if they stick out above the surface, add more water. Note! Leave the jar with the lid loosely fitted, which will allow the gases released during fermentation to escape.
Leave for about 7 days in a dark, cool place. Don't have that much time? If you want to get beetroot kvass faster, add more garlic or a piece of crust from sourdough bread and place the jar in a warm spot, e.g., on the kitchen countertop. This will shorten the fermentation time to 3–4 days.
