If it's just kind of white, foamy, scum, that's not mold. I think it's just part of the fermentation process. I just spoon it off and put the kvass in the fridge. It's wonderful! Don't throw out the beets, drain the kvass, or leave the beets in until you drink it all, add more more water and you get another batch.
I also add half the original called for salt and whey, though maybe not necessary, the second round with the beets. Hopefully Jenny will comment on the "mold. If you want to add spices, do you add them before it is fermented or after? What proportions of spices do you suggest? I can't live without my beet kvass! My recipe is from Nourishing Traditions and I cover the two quart jar with a coffee filter and a rubber band while it sits fermenting on my counter.
I like it to ferment a little longer than two days so usually let it go up to 4 days before putting it into the fridge - with a mason lid screwed on top. Beet kvass is one of the best kept secrets out there. If you haven't tried it go for it. You'll love it. Great recipe. Thanks for the great basic recipes lately. I would love to see more about making whole grain sourdough bread.
Funny you should mention sourdough I've actually benn working with a local artisan baker in hopes of perfecting my technique, and I can't wait to share what I learnedfrom him. Now, my breads are truly artisanal quality! Just a few simple tweaks he taught me. Hi Heather - I make my own kefir, so I use the kefir whey to culture the beetroot and also cucumbers and cabbage -- I do make my own sour dough bread by mixing some plain flour 1Tablespoon with 2 Tablespoons of kefir whey in a glass jar and leave it on the bench.
Everyday I add some more kefir whey and flour, give it a stir and let sit another 24 hrs. I do this for a week, then add 1 teaspoon pink salt and two eggs and extra flour - kneel lightly, press out onto oiled baking tray and push out with fingers - let rise 24 hrs and bake. I have found that a focaccia style bread works better than a loaf.
I also add olives or fried onion or semi dried tomatoes - great natural sour dough bread - yummy p. I usually use whey, but it never gets very fermented unless it is really warm. Can I use raw fermented apple cider vinegar instead of whey? I am wondering the same about using a gallon glass jar since I do not have a veg fermenter or crock.
Is it a gas build up and release issue? Is it possible to use a high-quality probiotic capsule in place of the starter culture? If so, how many capsules for this recipe? My probiotic is 15 billion CFU's per capsule. Do you ever use the beet kvass for something other than a beverage? Maybe in salad dressing? Are there issues with using it with other ingredients? I've been making and we've been consuming the beet kvass recipe from Nourishing Traditions for several years now.
We're hooked! We make it weekly and drink it almost daily, take it on road trips, to tennis and golf when it's going to be hot, etc.
It's especially refreshing when you've been working out at the gym, yard or any activity that causes you to sweat and be really thirsty. I think it's about the best thirst quencher out there. So, beneficially, is your recipe more so than Sally Fallon's? My naturopath is impressed with my liver function at age 63; it's perfect, and I attribute it to diet and kvass! Mikki, I know your post is old but I thought I'd ask you a question since you have mad beet kvass for so long. I made my first batch Thursday afternoon and planned on refrigerating it on Sat.
However we ended up going to visit my son for a few days and I didn't return until Monday morning. I scraped this all off and refrigerated it. In all around 4 days on a warm counter. Please let me know if you have any experience here Thank you so much, Vickie. I am enjoying Beet Kvass. It is so yummy. I used the recipe out of Nourishing Traditions, but yours has an additional flavorful twist to it.
Thanks for sharing. I used a 2 qt Ball mason jar to make my Kvass. The lid was slightly loose for the 2 days it sat on the kitchen counter after which it was placed in the refrigerator.
Thanks so much for all you do - I love your blog and I use our recipes so often! I've been making beet kvass for a couple years, modified less salt from Nourishing Traditions. I've never peeled my beets and I only let it sit for 48 hours as that is what Sally Fallon instructs. I see that your recipe has it ferment for a week and peels the beets. I'm assuming that the longer ferment will enrich the end product?
Can you comment on the benefits of letting it sit longer and peeling the beets. Thanks so much. I'm wondering also. I have made the NT Sally one for years. I think like with her kraut, the method is a little more fool proof. I believe she says that it's still alive and fermenting in the fridge keep it in the warmest part of your fridge, the door shelves the cold just slows down the process.
She says that in a warmer climate, I am in SoCal, things ferment fast. In a really cool climate and home, slower, so the fridge kinda duplicates this. If I lived in a cold climate, had a cool root cellar, maybe I could do it and even without a starter, but the whey and several day ferment on the counter then to the fridge from NT has always worked well for me.
I love beet kvass. I use the recipe from NT so I always only let it ferment a couple of days. I actually just made a batch today so I'll let it go a few extra days to see if I like it better. My little one likes it, too. Krista, we use the N. Have found that as long as whey is used, can use less salt if desired, and yes, it does srem to do better with a longer ferment than called for in the recipe.
I have found, in fact, that all my ferments seem to take a lilttlt longer Thanks for the great post. I recently made my own version of a beet kvass using water kefir and the juice from canned beets. I took water kefir after the first ferment and mixed it at a ratio 2 parts water kefir, 1 part canned beet juice and bottled it in groelsh top bottles. I let it second ferment for hours and it was delicious and fizzy!
I know it's probably not quite as nutritionally dense as doing it all the way from scratch but it was still refreshing and better than drinking pop. I really like the ideas you gave for seasoning it I will have to try that, too! Would it work to make this in a gallon glass jar? If so would you put the lid on and just unscrew it to let the CO2 escape once a day or more?
I've done some fermenting, but still feel intimidated whenever I see a new recipe. I'd really like to try this one! Hi Jenny, I made beet kvass about 6 months ago and it's been sitting in my refridgerator since then. One jar has developed mold on the top. I know with sauerkraut, you can scrape it off and the kraut is fine. Do you know if the kvass is the same? I find that the tonics are better tossed if they develop mold especially if it's been there for a while.
It's hard to get the scent out of the kvass otherwise. Do you cover the beets while on the counter? Tightly or loosely, if so? Do you ever use the veggie starter culture from Body Ecology for your ferments? Thanks, Candice. The fermenter maintains proper anaerobic conditions while allowing CO2 to escape. I do use the BED veggie starter culture from time to time. I also like the Caldwell's starter; however, most of my veggie ferments are wild. I made some during beet season last year. After the ferment period I put it in my fridge and have not touched it!
Is it safe? Hi Jenny, I am looking for a fermenting crock and when I clicked on your link that is supposed to list resources there is nothing. I am just wondering what crock you use that has an airlock.
I was going to just get a basic one and use a plate on top for sauerkraut but not sure if that would work for kvass. Thank so much! Your email address will not be published. Beet kvass is deeply earthy, richly pigmented and an excellent tonic to promote good digestion and overall wellness. Prep Time 5 mins. Fermentation 7 d. Total Time 7 d 5 mins. Servings: 4 servings 1 quart. Ingredients 4 cups water 2 tablespoons starter culture see note 1 teaspoon finely ground real salt 3 large beets cubed.
Equipment Fermentation Seal. Instructions Whisk the starter culture and sea salt into your water to make the brine. Place the beets into a quart-sized mason jar, and then pour the brine over the vegetables. Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment 1 week, or until it tastes pleasantly sour. Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month. Tried this recipe? Mention nourishedkitchen or tag nourishedkitchen! Discard the beets after the second batch.
This post is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Share your photos on Instagram, tag bethmanosbrickey and include the hashtag tastyyummies. Your email address will not be published. Recipe Rating. Save my name, email, and website in this browser for the next time I comment. By using this form you agree with the storage and handling of your data by this website. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program.
Please seek professional help regarding any health conditions or concerns. The writer s and publisher s of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. What is Beet Kvass Beet Kvass is a healing and cleansing medicinal tonic. How it Works: Traditionally beet kvass is made using a culture starter like whey not protein powder whey, but starter whey , sauerkraut juice or sourdough starter, but it can also be made without — it will just need a bit more time to ferment.
Two Methods: With a Culture Starter: When using a culture starter the results will be a bit less salty and the fermentation is a bit easier to control. How-to Make Beet Kvass Start with organic beets, wash well and cut into cubes. Add the beets to a 2 quart half gallon glass jar or container. Things to Note: Sea Salt High quality salt is important, I recommend pink himalayan salt, celtic sea salt or any unrefined salt as these contain trace minerals and are loaded with nutrients.
Bonus — Printable Labels: Download a customizable version of these labels to print at home to give your jar or bottle of homemade Beet Kvass an extra-special, personal touch! If organic you can leave the skin on, if not organic, peel. Add the beets to your two-quart glass jar. Add the sea salt and starter, if using.
Securely cover the jar. Let sit days or until your desired taste is reached. If not using a starter, let sit 7 to 10 days. You can use it in smoothies and cocktails. Remaining Sour Beets are great for salads and soups leave them in chunks or grate them. Nothing compares to properly fermented beetroots.
The exact fermentation time depends on the temperature, quality of ingredients and taste preference. In general, beets are ready after about 5 to 7 days — although I allow my beets to ferment for much longer even 2 weeks because I like them very sour. The warmer the storage spot, the faster the fermentation process occurs. Once fermented and refrigerated, Beet Kvass can easily survive many weeks over there.
It will continue to ferment in the fridge, but at a very slow rate. Just make sure you label it with a date, so you know when it was made.
Moreover, to prolong the shelf-life, most of the store bought products like these are pasteurised. That means these juices are lacking in nutrition and probiotic qualities.
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