Fermented foods are the best natural sources of probiotics for our body. Probiotics, in turn, are living microorganisms capable of improving our intestinal microbiota, helping to preserve or recover the “good bacteria” that make it up. Fortunately, we can explore the art of fermentation at home with accessible ingredients, and guarantee an optimal supply of probiotics in our diet.
Beet Kvass (or Beet Kvass) Recipe
The great advantage of Beet Kvass is that it combines a good supply of probiotics with all the nutrients present in beets. After a simple fermentation process, the result is a cleansing tonic , with a wide variety of minerals (magnesium, phosphorus, iron, potassium, etc.) and antioxidants, especially betacyanins, the phenolic compound responsible for the characteristic color of beets. .
To prepare your Beet Kvass at home, in addition to the ingredients listed below, you will need a glass jar or jar with a hermetic seal. It is best to use a jar with a capacity of at least two liters, so that you get a good amount of kvass at the end of the fermentation.
Ingredients:
How to make homemade beet kvass:
- First , we prepare a 2% brine with the amount of water that we will use to prepare the beet kvass (depending on the capacity of our boat). For every liter of water, we will use 20 grams of salt.
- The next step is to wash the beets well and, without peeling them, cut them into approximately 1 cm cubes.
- We place the beet cubes in the pot together with the fresh ginger strips.
- Finally, we cover with the 2% brine up to the neck of the pot.
- Next, we close the jar and let it rest in a cool, dark place for at least three weeks so that it can ferment properly.
- After the three weeks, we opened the jar and tasted the fermented beet drink. If it still seems very salty, we close the bottle again and let it continue to ferment until we like the flavor.
An additional tip for your homemade beet kvass:
When the kvass is ready to your liking, you can consume it directly or make a second fermentation without the beet. This process is optional and allows us to achieve a flavored and slightly carbonated fermented drink.
If you want to experiment, you only need to strain the kvass to remove the beet cubes, pour it back into the airtight jar and add the ingredients of your choice to flavor it . We recommend you try orange or grapefruit and a cinnamon stick.
At the end of this step, close the jar again, return it to its place and let the drink ferment for at least one more week. When you like the taste, take your kvass to the fridge and enjoy it.
