Kvass is a traditional, fermented Russian beverage made from fresh beets. Beets are a nutritional power house; however, some people have concerns about the high levels of naturally occurring sugar in beets. Fermenting is a game changer for beets. The naturally occurring sugars in beets become food for the beneficial bacteria during the fermentation process; thereby, increasing the health benefits and decreasing the sugar.
Keyword beet, berry, kvass
Servings2quart mason jars
1/4cupKomboucha or 1 pack Body Ecology Culture Starter dissolved in 1/4 warm water.
3lbsorganic beets scrubbed and cut into 1/2 inch cubes
1cuporganic blackberriesblueberries or raspberries
Fill Mason jars with beets and berries.
Combine kombucha or culture starter with water and salt and pour over beets and berries. Top off with extra filtered water as needed. Beets need to be completely submerged.
Seal jars and let sit at room temperature for a week to ferment. Burp jars every 2 days to let air out to preventive carbonation.
You can strain and enjoy kvass after 5 days, but I usually wait 7.
Store fermented kvass in the refrigerator. Keeps for a year.
Beet and Berry Kvass https://theculinarycure.com/beet-and-berry-kvass/