If you don’t know how to make beet kvass that tastes good, you’re in for a treat! This ginger beet kvass variation is slightly tangy, a little spicy, and super yum!
If you don’t know much about beet kvass, you may want to check out my previous post, which is the complete guide to beet kvass. It includes the health benefits, a frequently asked section, and directions on how to make beet kvass without whey or other starter.
Related Post: How Much Beet Kvass Should You Drink Per Day?
What is beet kvass?
Beet kvass is just one of many ways to make fermented beets. It is a fermented beetroot beverage made using beets and a salt water brine. As time goes on, the brine extracts nutrients (and the beautiful purple pigment) from the beets.
You can make beet kvass from golden beets following the same recipe. You can also use the candy striped beets. The golden beets make a light orange beet kvass, while the candy striped beets makes a beautiful pink drink.
Beet kvass is highly valued for its ability to help cleanse the liver and kidneys. It aids in detoxification while providing the body with plenty of nutrients, beneficial bacteria and powerful digestive enzymes.
Many people consume beet kvass for the digestive enzymes alone, which can help you digest fats and protein.
Why make ginger beet kvass?
Adding ginger to your beet kvass adds additional nutrients and flavor.
Ginger is a time-honored plant/spice/herb with the following benefits:
- multiple medicinal properties
- powerful aid to fight nausea
- helps with muscle cramps
- helps with indigestion
- lowers cholesterol
- soothes sore throats
Here are other delicious fermented ginger recipes:
When you make homemade beet kvass, you have full control over what additives, if any, you add. You also get to choose whether or not you make organic beet kvass.
Beet kvass is also best consumed within 1 month of making it. While it does not spoil at that time, the nutrients begin to diminish and the probiotics begin to die. Making beet kvass at home ensures ultimate freshness and viability.
I prefer to make beet kvass at least 2 liters at a time (and usually more like 4 or 5). This recipe makes 1 litre or quart of beet kvass, but feel free to double, triple, quadruple the recipe!
Ginger Beet Kvass Recipe
- 1 large beets (approximate, fill jar 1/3 of the way)
- 1 tbsp freshly grated ginger
- 15 g salt
- 3 cups water
- Peel and quarter beets. If the beets are really big, cutting into smaller chunks is fine.
- In a clean glass jar (I prefer to wash directly before using), fill 1/3 of the way with beets.
- Grate and add ginger.
- Mix brine (salt and water)
- Add brine to shoulder. If you need more brine, mix 5g salt per cup of water.
- Ferment for 2 weeks at room temperature.
- At this point, you can ferment for an additional 2 weeks in the fridge first, or move directly to the next step.
- Strain, decant to swing-top bottles and move to fridge.
- Consume within 1 month of straining, and enjoy!
The idea beet kvass fermentation time is 2-4 weeks. It is fine to begin drinking after the initial 2 weeks fermentation at room temperature, but continuing the ferment in fridge further reduces sugars, extracts nutrients from the beets, and improves flavor.
Once your beet kvass is finished, you can strain and store in these swing-top bottles for 1 month. Keep refrigerated and drink about 1/4 cup per day. If you want more information on how much beet kvass to drink, check out this post. It will give you several points to consider to determine the right amount of beet kvass for you.
You can also freeze beet kvass for long-term storage. I prefer to use freezer-safe glass, or freeze as ice cubes in a silicone ice cube tray first.