Beetroot kvass made easy
Even though this recipe is not strictly related to foraging, I would like to share it with you.
This Eastern European probiotic drink made with beetroots and garlic is famous for its cleansing properties.
Fermented beets' juice, known as beets’ kvass is very rich in healthy bacteria that grow during lacto-fermentation process.
These bacteria help us to stay well and strong. It works wonders when it comes to regulating digestive system and gives a great boost to our immune system.
You'll not believe how simple it is to make it in your own kitchen.
Ingredients:
3-4 raw, fresh beetroots
1 l of boiled, cooled water
1 table spoon of sea salt
4-5 garlic cloves
Method:
Sterilise the jar, that you’re going to use. I recommend using a Kilner type of jar, as they have very useful locks when it comes to fermenting.
Peel and slice your beetroots
Place them is the jar.
Peel garlic cloves, cut into 3 pieces and add to the jar.
Dissolve salt in previously boiled and cooled water.
Pour it over beets and garlic.
Close the lid.
Leave your jar in room temperature. It can’t be too cold, preferably 19C - 21C
Kvass is ready after 5 or 7 days