Beet “Kvass” With Ginger

Kvass is a popular drink throughout Eastern Europe, with several countries claiming it, but the truth is, kvass is older than nations (as in: nations, in general, any of them; nation states are a newer concept than is often realized), and its first recorded appearance was in the city state of Kyiv.

This one is definitely not a traditional recipe, as kvass is usually made from rye, but keeping true to its Eastern European roots with (regionally popular) beetroot, it’s nevertheless a great fermented drink, full of probiotic benefits, and this time, with antioxidants too.

It’s a little saltier than most things we give recipes for here, so enjoy it on hot sunny days as a great way to replenish electrolytes!

You will need (for 1 quart / 1 liter)

• 2¾ cups filtered or spring water
• 2 beets, roughly chopped
• 1 tbsp chopped fresh ginger
• 2 tsp salt (do not omit or substitute)

Method

(we suggest you read everything at least once before doing anything)

1) Sterilize a 1-quart jar with boiling water (carefully please)

2) Put all the ingredients in the jar and stir until the salt dissolves

3) Close the lid tightly and store in a cool dark place to ferment for 2 weeks

4) Strain the beets and ginger (they are now pickled and can be enjoyed in a salad or as a kimchi-like snack), pouring the liquid into a clean jar/bottle. This can be kept in the fridge for up to a month. Next time you make it, if you use ¼ cup of this as a “starter” to replace an equal volume of water in the original recipe, the fermentation will take days instead of weeks.

5) Serve! Best served chilled, but without ice, on a hot sunny day.

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• Making Friends With Your Gut (You Can Thank Us Later)
• What To Eat, Take, And Do Before A Workout
• Ginger Does A Lot More Than You Think

Take care!