Kvass is a beverage with Russian roots made from beets. Beets are great for blood pressure regulation and can help enhance athletic performance. They have a slightly salty and earthy taste.
Like its sweeter cousin kombucha, it provides gut health benefits because of the good bacteria that result from the fermenting process.
Ingredients
1 medium beet, coarsely chopped
1 small/medium carrot, coarsely chopped
1 tbsp Himalayan salt
2.5 – 3 cups filtered water or spring water
1-quart or 1-litre mason jar with lid*
Directions
- Mix the water and salt in a measuring cup to make the brine.
- Chop the beets and carrots into small cubes. DO NOT grate.
- Fill 1/3 of the jar with beets and carrots. Pour in the brine water, leaving one inch of space from the top of the jar. Place the lid on top and screw it on tightly.
- Let it ferment for 7-14 days. If vegetables floating on the top, turn the jar upside down every day to keep the vegetables covered until the gas builds up inside of the jar. This takes about 4-5 days.
- Check jar by day 6-7 and when you think it’s ready strain liquid.
- Store beet kvass liquid in the fridge for months.
- You can enjoy 1 tbsp a day as is or make a dressing. You can also eat the vegetable too and cover with some liquid and enjoy with a meal.
*Note: use parchment paper between the lid and jar mouth to prevent the metal lid from rusting.
Other recipes by Melanie.
Melanie Cornacchia is a Registered Holistic Nutritionist who educates on skin conditions, balancing hormones, and gut health through practical and natural solutions. She encourages and inspires you with tools and resources as you move towards your wellness goals. Confidently know what feels right, invest in your wellness, and begin to feel your best! Practice simple daily routines and see the difference, even the smallest actions produce outcomes overtime. Connect with her on IG @melaniecornacchia or melaniecornacchia.com for inspiration and recipes.
