Red Beet Kvass

Fermentation lunch plate with red beet kvass shot and beet kvass pickled eggs.

Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. Kvass means yeast in a variety of languages, but the fermentation is actually bacterial not so much yeast.

Here is a recipe for standard beet kvass:

·         ¾ litre of 2% brine solution – (15g or 3 tsp of sea salt in ¾ litre filtered water)

·         2-3 beetroots (around 320-480 g)

·         A piece of ginger - optional

·         Other possible flavourings are: garlic, caraway, mint, basil.

1.      Wash the beet root, cut into cubes, add the ginger if used to a 1 ½  l jar (jar should be ½ full, pour in the brine solution and cover with a lid, loose enough for CO2 to escape, alternatively use an airlock or cover with muslin.

2.      Ferment at room temperature for 6-10 days, strain into clean jar and chill before drinking. (If you do get yeast on the surface skim it off. See paragraph below!)

Note

Kvass is rich in vitamins and minerals with lots of probiotics. Drink diluted with water if you find taste too strong or add to smoothies – kids love the colour. You can make another batch of Kvass with the remaining beetroot or use it to make a base for a dip.

Tip

Also try cucumber and bulb fennel kvass.

Note

Kahm yeast is not a type of mould, but an aerobic yeast that forms when sugar is used up and the PH of the ferment drops because of lactic acid formation. Certain vegetables are more prone to getting kahm yeast, particularly if they are sweeter like beets, carrots and peppers. Just remove during fermentation and before use.

Health benefits – Beetroot is high in minerals like calcium, magnesium and iron, also rich in Vitamin C % and excellent intestinal cleanser for liver and gallbladder.