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If you have never had beet kvass before, you must try it! Beet kvass is incredibly easy to make and has so many benefits.
One of my favorite benefits is that it is a super easy source of probiotics, even for Stage One of GAPS Intro. Unlike other probiotic foods, which have a limited amount of brine that an early GAPS patient can consume, beet kvass is a fermented liquid. A single batch produces a large amount of liquid that will last you quite some time as you work through the first stages of GAPS.
Kvass is also very simple and frugal to make, which is always a win in my book. The only required ingredients are beets, salt, and water. You can even reuse your beets to make multiple batches of kvass, making it extra budget friendly. I think it tastes pretty good, too. (Okay, to be honest, you have to adjust to the taste. But I promise you’ll think it’s delicious once you do!)
Finally, in addition to being filled with good bacteria for your gut, beet kvass does great things for the rest of your body. It is infused with the antioxidants from beets, and can help support detoxification. You may also remember that it is one of my favorite constipation remedies – and a Stage One legal constipation remedy is always welcome!
This stuff is strong, especially if you already know that you are sensitive to ferments. Start with just a small amount at a time (like a tablespoon or even just a teaspoon), and slowly work your way up. I now drink a quarter cup with my morning and evening meals. You’ll find an amount that is good for your body.
If you don’t want to drink the beet kvass straight, feel free to experiment with it! Use it as you would other juices – like for making probiotic gummy treats! Just be sure that you do not heat it, as that will kill off the good bacteria.
A simple detoxing and probiotic beverage - good for all diets.
Ingredients
- 3 medium sized beets
- 4 tsp canning salt (no iodine added)
- Filtered water
Instructions
- Wash the beets. Non-organic beets should be peeled. Remove the stems and leaves slightly above the beet (so about a half inch of the stem is still attached). Save the leaves for soups, salads, or stir fries.
- Chop the beets, approximately into one-inch chunks.
- Add the beets and salt to a single half gallon jar or divide them between two quart-sized jars.
- Fill the jars with filtered water, leaving an inch of space at the top.
- Cover tightly with a lid and leave at room temperature. Begin tasting your beet kvass after 4 or 5 days until it is fermented to your liking.
- Store in the refrigerator, leaving the beets in with the kvass.
Notes
When you finish off a jar, add about a tsp of salt (1/2 tsp for a quart jar), and fill again with filtered water. Let ferment for another 5 days. I find that my beets only produce good beet kvass for two ferments, but you can try a third if you are adventurous and your beets still have color to them!
Have you made beet kvass before? How do you like it?
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Shared on AIP Recipe Rountable and Wildcrafting Wednesday.
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do you have to cook the beets first or just raw?
They are still raw
Do you have to add some sort of probiotic starter? Or can you to beef it up? And if so, what would you use.
Also, is there going to be air buildup? Do we need to let some air out? Will it explode?
It depends on how long you ferment it for. I have never had it explode on me, but there is a bit of air build up. You can loosen and re-tighten the lid (you don’t even need to remove it) once a day or so to release any air.
I have never used a probiotic starter – just beets water and salt does the job! I don’t know what you would use if you wanted to use a starter since it isn’t needed.
I have two quick questions. I ferment other things and always use a weight to keep the veggies under the brine. I’ve heard it isn’t necessary for kvass but wondered on your take. Second, my first batch has some white bubbles on top as it is fermenting – day 3. Is that normal?