Brace your crown chakra because this kvass is going to blast your pineal gland to smithereens. I mean, just LOOK at that purple!
Beetroot kvass is probably the easiest way to dive into the world of fermenting. Kvass is a deeply nourishing ancestral beverage, and is unsurprisingly referred to as the blood of the earth. Beets are cleansing to the liver and blood, and this fermented beet drink also provides you you with gut-healing probiotics, and plenty of minerals. Dear conventional sport drinks: step the fuck aside, 'cause beetroot kvass is hands down the best pre- (or post) workout drink. Not only is it full of electrolytes, but is also high in betacyanin, which increases the oxygen-carrying ability of your blood.
This stuff is potent, I like to make a big batch and take a shot (or two) in the morning, or before heading off to the gym.
- filtered or spring water
- 2-3 large organic beets
- 1 tablespoon of a good quality sea salt
- 1/4 cup - 1/2 cup organic sauerkraut juice (optional, but highly recommended)
1. Gently rinse, then chop beats (with skin on) into 4's and place in a large sterilized glass jar (approx. 1 gallon)
2. Add the sea salt, and optionally sauerkraut juice
3. Add filtered or spring water to fill the jar, about 1/2 an inch from the top, and seal the jar closed with lid
4. Leave the jar out on your counter top for 10 days (out of direct sunlight), and pop the lid once a day to release built up tension as your kvass ferments. (Open and close the lid once per day).
5. After 10 days, discard the beets, strain liquid through a fine cheesecloth (...or a clean towel if you can't find your cheesecloth haha) and store your epic kvass in the fridge!
1. The kvass will ferment with simply salt, but I prefer adding in some sauerkraut juice (I just use the juice from a jar when I finish the kraut), this increases the fermentation/ probiotic strains. If you choose not to add sauerkraut juice, double the salt (to 2 tablespoons)
2. You kvass may develop a small film on the top layer, this is of no concern. Just skim the top, or pour your kvass through a cheese cloth before storing it in the fridge. To mitigate this problem invest in an air-tight lock container.
3. I like to jar some kvass in small single-serve glass jars to be able to grab on the go.
4. Kvass makes a great addition to sauces, dressings, or soups because the colour is so magical.