Traditional kvass recipe with golden beets for a sweeter and less earthy taste. Packed with probiotics, trace minerals and enzymes, it’s the perfect health booster to drink first thing in the morning.
One of the very first fermented drink recipes to be posted on this blog (in 2010!) was a beetroot kvass recipe.
I’ve been making this traditional Russian tonic for over two decades as the perfect morning drink to sip, enjoy and energize in the place of a cup of coffee.
I first came across this in Nourishing Traditions in 2002. This cookbook is a must for anyone learning the basics of traditional foods.
As a cultural beverage, beet kvass is so nutrient dense that it’s a natural and highly beneficial alternative to conventional and organic multivitamin brands, which typically contain (at least some) synthetic nutrients.
Despite its health benefits, some people do not like the taste of beet kvass.
So I thought I’d share an alternate version with beetroot, the sweeter and less earthy cousin of beetroot kvass.
I call it “golden kvass”. I started making it when my local urban farm harvested an amazing crop of golden beets this spring.
The taste of golden beet kvass is a welcome mix-up for my taste. Give it a try if you see golden turnips at the farmer’s market or an independent health food store.
Azure Standard also offers organic beets if you are a member of this co-op and want to add them to your next order!
If you’re sensitive to whey, substitute one of these methods for non-dairy fermentation instead. Probably the easiest approach is to use a cultured vegetable starter (my favorite source).
Golden kvass
Traditional kvass recipe with golden beets for a sweeter and less earthy taste. Packed with probiotics, trace minerals and enzymes, it’s the perfect health booster to drink first thing in the morning.
instructions
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Wash, peel and roughly chop golden beets into chunks no smaller than about 1/2 inch. Hulling and coarsely chopping reduces the chance of developing Kahm yeast bubbles on the ferment.
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Place golden beet pieces in a clean 1-quart mason jar. Add whey, sea salt, and enough filtered water to fill the glass to within 1 inch (about 2.5 cm) of the top.
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Stir and mix well. Use a glass fermentation weight to keep the beet pieces fully submerged in the liquid and prevent mold from forming.
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Screw on the lid and leave on the kitchen counter for 1-2 days.
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Drink as you like and keep in the fridge after the fermentation time is up. A 4-ounce glass morning and evening is recommended.
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When there is only an inch of golden kvass liquid left in the jar, fill it up with more filtered water. Stir, screw on the lid and leave on the counter for 2 days. Put the fresh batch of beet kvass in the fridge and drink at will.
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When all the liquid from the second batch is gone, discard or compost the beets and start the process again.
nutritional information
Golden kvass
Amount Per Serving (2 ounces)
calories 10
% Daily Value*
sodium 300 mg13%
potassium 60 mg2%
carbohydrates 2g1 %
sugar 1g1 %
*Percent Daily Values are based on a 2000 calorie diet.
