Beet kvass is a fermented drink that tastes slightly sweet, slightly salty, and very earthy. A gorgeous red hue, beet kvass is full of probiotic bacteria, and easier to make than you might imagine. Organic, farm-fresh beets are ideal, as you are relying on the microbes living on the skin to help ferment the kvass and don’t want to introduce any pesticides that may prevent fermentation into the mix. Pick up a beautiful bunch at your local farmers market and prepare to recreate this bright, tart tonic at home.
Kvass originated in Russia hundreds of years ago, as a result of spoiled grain naturally fermenting and producing a low-alcohol, high-flavor beverage when combined with sugar and yeast. Making kvass with beets is even simpler—beets’ high sugar content combined with naturally occurring yeast and lactic acid-producing bacteria makes for an incredibly flavorful finished product that’s as beneficial for your overall wellbeing as it is delicious to drink.
There are endless variations and ways to flavor your beet kvass. Ginger root slices, lemon or orange slices, allspice, cloves, cinnamon sticks, or turmeric are all great optional add-ins before fermenting.
Filtering or boiling your water is essential, as additives in tap water can affect the quality of the fermentation. Watch for any surface growth on top: A common growth on beet kvass is called kahm yeast, which typically looks like thin white strands on top of the surface. Although kahm yeast is not dangerous, it can create an off flavor in the kvass. Skim any accumulation off the top of the jar with a spoon and discard. If other surface growths appear, such as mold, the batch should be discarded or composted.
Don't toss the beets left over after making the kvass—they can be shredded and tossed in salads for a sweet, slightly pickled element (and taste especially good paired with goat cheese and walnuts). —Jess Armantrout Bitting
See what other Food52ers are saying.