Beet kvass is fermented beetroot juice which originates from Russia. It has become my new go to whenever I go to my favourite café in Manly – Ora – especially if I am feeling a bit down and my liver feels like it needs a good pick-me-up.
After going in on a weekly (or perhaps more regular basis) to get my fix and being inspired at an Ora Fermentation Course, I have eventually decided to make my own. It is wonderfully easy to make – the only thing is that you need to wait for 4 weeks to let it ferment and then not drink it all at once as soon as it is made!
It is not only delicious but also fabulous for your health. The betaine in the beets are great for the liver, gallbladder and digestive system. They stimulate the production and flow of bile which is essential for the emulsification of fat so they can be properly absorbed.
Beets are also full of minerals which your body will love you for, and as the drink is fermented, it is full of lots of beneficial enzymes and friendly bacteria to help our gut.
The recipe below is thanks to Alex at Ora. You will be blown away at how easy it is!
2 – 3 large beetroot – or enough to fill 1/3 of the jar (if organic no need to peel)
1 tablespoon of celtic sea salt
2 tablespoons of apple cider vinegar
- Wash the beetroot and cut into chunky cubes
- Place the beetroot in the jar with the salt and apple cider vinegar
- Fill the jar with filtered water to 2cm from the top, add a lid and give the mixture a shake
- Leave to ferment at room temperature for 2-4 weeks– ideally in the shade (I leave mine under a tea towel)
- Each day, give the jar a shake to prevent any white mould forming on the top
- When ready strain the liquid and transfer into glass bottles to refrigerate.