Tangy Beetroot Kvass

Tangy Beetroot Kvass is a vibrant and flavorful fermented beverage made with beets, caraway seeds, and water. Originating in Eastern Europe, this traditional drink has been enjoyed for centuries for its purported health benefits and refreshing taste. Our recipe for Tangy Beetroot Kvass is easy to follow and results in a delicious and nutritious beverage that can be enjoyed as a healthy alternative to soda or juice.

The history of beetroot kvass dates back to ancient times, when people discovered that fermenting beets in water produced a tangy and invigorating beverage. Over the centuries, beetroot kvass became a staple in Eastern European cultures, where it was often consumed as a refreshing drink or used as a base for soups and stews. In recent years, beetroot kvass has gained popularity worldwide as a health food, thanks to its high content of probiotics, vitamins, and minerals.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 pound beets, peeled and chopped
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 1 gallon water
• 1/4 cup whey (optional)

Instructions

1. Combine the beets, caraway seeds, salt, and water in a large glass jar.
2. Stir in the whey, if using.
3. Cover the jar with a cheesecloth or paper towel and secure with a rubber band.
4. Place the jar in a warm place (70-80 degrees F) and let it ferment for 5-7 days.
5. Taste the kvass and ferment for longer if desired.
6. Once the kvass is fermented to your liking, strain it into bottles and refrigerate.
7. The kvass will keep in the refrigerator for up to 2 weeks.

Why It Works

• The fermentation process breaks down the natural sugars in the beets, producing lactic acid bacteria and other beneficial probiotics that contribute to the drink's tangy flavor and health benefits.
• Caraway seeds add a warm and earthy flavor to the kvass, balancing the sweetness of the beets.
• The addition of salt enhances the flavor of the kvass and helps to preserve it.