Kvass is a traditional fermented beverage with its origin in Russia. This drink is very popular in the Eastern European countries which were part of the former USSR and especially in Russia, Kvass is supposed to be more popular than other carbonated drinks. Kvass is classified as a ‘non-alcoholic’ beverage as the alcohol content from fermentation is typically low.
Beet kvass is made from beetroot and water. That’s all. The probiotic bacteria naturally found in the beet skins undergoes lacto-fermentation making it a healthy drink that is full of nutrients. Kvass is also known for its cleansing and healing qualities and also aids in digestion.
Well, how to brew some Kvass at home? It’s really simple. Take two medium-sized beetroots. Wash them properly. Just scrub the skin while washing. Don’t peel off the skin. Cut them into small cubes and put them in a clean glass bottle. Put a pinch of salt, preferably rock salt and non-iodised. You can put some spices like cloves, cinnamon, bay leaves, etc but this is purely optional. Fill up the bottle with boiled and cooled water. Mix well and keep the bottle in normal room temperature. After two days, taste and add sugar to your taste (I like it on the sweeter side). Open the jar once in a day or two to release gases produced during fermentation. If any mould has formed on the top, just skim it off. After seven days, drain/filter the Kvass and store it in a glass bottle under refrigeration. It will be a fizzy tingling drink with a tangy taste.
You can repeat the process once more using the same beetroot. After the second time, the beet can be used in salads. Enjoy the drink and cheers!!