Beet Kvass: Origins and Variations Recipes


beet kvass
A brief history of Kvass, Russia’s ‘bread in a bottle’
Kira Lisitskaya (Photo: Legion Media; Sputnik)

Beet Kvass is attributed to being Russian although the earliest recordings can be traced as far back as Ancient Greece and Egypt.(1) Ultimately today, recipes come from many parts of the globe and in many variations exist.

Beet Kvass went in and out of popularity in Russia. At one point it was a noble drink. Over time peasants were saved from starvation drinking it. It was called ‘bread in a bottle’ due to its highly nutritional value. But then it sank to being considered vulgar for poor folks.(2) Today it is experiencing an upswing as its health benefits are revealed again. Clearly beet kvass origins and recipes are not limited to a narrow story.
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Barrel with kvass
Harrison Foreman / russiainphoto.ru
Varieties of Kvass With its popularity due to health benefits, many recipes developed. But first I would like to present the simplest recipes to the most complicated.

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Beet Kvass photo by Bobbi Lin
Red Beet Kvass The simplest recipe requires just filtered water, beets, and sea salt.
Taking the kvass one step further it can list filtered water, chopped red beets, whey to quicken fermentation, sea salt, or sugar, or even honey. Recipes are in the Source & Resource section at the end of this post.(3)(4)(5)

Golden Beet Kvass Although I have not yet made golden beet kvass, it looks fascinating and delicious. One particular recipe includes crusts of rye bread to add to the richness in fermentation and nutrition.

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Sparkling Golden Beet Kvass Made the Traditional Way
from the CulturedGuru.com

Golden beet kvass involves a more complicated recipe, possibly with more powerful results. I have not made this kvass yet. But I will as soon as I purchase some golden beets and fermented rye bread.

SOURCES & RESOURCES

(1)(2)(3)(4)(5)A brief history of Kvass, Russia’s ‘bread in a bottle’
a.Urban Farmie Beet kvass
b.Nourishing Gourmet Beet Kvass
c.Three Stone Hearth Beet Kvass
d.How to Make Beet Kvass
d.Honey Fermented Sweet Beet Kvass
e.How to make sweet honey and Beet Kvass
f.Golden Beet Kvass
g.Golden Beet & Turmeric Kvass: A Fermented Home Brew Recipe for a Healthy Probiotic Drink

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HOMEMADE FERMENTED BEVERAGES

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INTRODUCTION

Homemade fermented beverages are my favored way to quench my thirst. Although pure water can be very refreshing, there is nothing like drinking a cool sparkling homemade fermented beverage.

Actually the variety is almost unlimited. Fortunately, most of the commercial brands ferment to have minimal (5%) or no alcohol at all for people with sensitivities.

MY FERMENTED DRINK PROJECT

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From rebeccasnaturalfood.com, The Magic of Fermented Foods and Beverages
KOMBUCHA
My homemade fermented beverages project originated with my love of kombucha. Over the years, I’ve consequently spent a great deal of time learning about fermented drinks in general. Then I discovered on my own how to make delicious flavors.
Although there are many delicious commercial brands of kombucha on the market, making it at home can be lots of fun even if it is time consuming.
Making Homemade Kombucha
Sometimes we don’t have the luxury of fermenting of our kombucha. In that case, commercial kombucha will do nicely. But if time does allow, I think it is worth it to experience homemade fermented beverages.
‘1F’ Kombucha
As I mentioned, fermentation, either ‘1F’ and/or ‘2F’ does take considerable time. Let’s begin. The ‘1F’ process includes boiling and cooling (black or green) tea. Then place it in a glass jar without the tea. Next add the fermenting agent known as a SCOBY.

Cover the glass jar with cheesecloth or a coffee filter secured with a rubber band or string. Once the liquid ferments, remove the SCOBY from the tea. Fermentation can take from a few days to over a week even. The result is a drinkable ‘1F’ Kombucha.
Keep SCOBY Mixture Warm During Fermentation
It is crucial to keep the designated fermenting area and bottle(s) warm. To accomplish this, be sure to cover the container with a heavy material like a sock or even a heating belt specifically designed for this purpose.
2F Kombucha
Once the 1F process is fermented, it is ready is make the kombucha more flavorful. But first be sure to remove the SCOBY from the 1F liquid. Next place the SCOBY in a small amount of the original ‘1F’ liquid in its own jar. Refrigerate it and leave it to rest ready to start another ‘1F’ kombucha. To make the ‘2F’ kombucha with one or more additional flavors, add either juice or tea to the jar that contains the bulk of’1F’ liquid. That may takes days, as well.
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Kombucha SCOBY from blissedmama.com website
Recipes
There are so many great recipes for Kombucha available on the Internet. For example, here is one of those recipes. How to Make Kombucha at Home Using a SCOBY.
The ‘Sources & Resources’ section below has a terrific recipe. Many other recipes are on the Internet.

FERMENTED LEMONADE/LIMEADE

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Homemade Fermented limeade with only two ingredients
This thirst quenching homemade fermented beverage is probably the easiest to make. It only requires two ingredients consisting of whey and ‘Simply Lemonade or Limeade’. First make whey with a cheesecloth by straining store bought, full fat probiotic plain yogurt.
Fermenting with Whey
Add about 1/4 cup whey to a bottle of Simply Lemonade or Limeade. Since it is about as pure as squeezing my own juice, it saves me a huge step of not having to squeeze my own citrus. Combine the two ingredients, 1/4 cup whey into a full bottle of juice. Make sure the bottle cover is on tight for fermenting.
Let this two step process sit on the counter maintaining a room temperature of between a minimum of 70 degrees but best closer to 80 degrees for a few days until it gets fermented and fizzy. Then refrigerate it and enjoy. Hint: In colder weather cover bottle in a heavy sock to maintain warm temperature for proper fermenting.

GINGER ALE

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Ginger bug recipe from thespruceeats.com
Ginger ale involves another two step process similar to the ‘2F’ fermentation process used for making flavored kombucha. In this case, start by making a ginger bug.
homemade ginger ale
Ginger ale recipe from thespruceeats.com
Combine bug and Liquid Then add it to a liquid specifically prepared for making homemade ginger ale. There is a great photo subtitle link that provides an excellent recipe for both a bug and ginger ale.
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Beet Kvass from threestonehearth.com

BEET KVASS

Red Beet Kvass Recipes for beet kvass vary depending on your preferred fermenting technique as well as taste (sweet or salty). Here is a recipe that uses salt as its fermenting agent
Sally Fallon Morell highly recommends beet kvass as an excellent nourishing beverage.
To quote her from the website threestonehearth.com, ‘Beets are sliced and cultured in water with yogurt whey and Celtic sea salt to make this traditional tonic drink.’
Valuable Medicinal Qualities
Sally Fallon Morell describes this drink as being “valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments…”
GOLDEN BEET KVASS
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Sparkling Golden Beet Kvass Made the Traditional Way
from the CulturedGuru.com

Golden beet kvass involves a more complicated recipe, possibly with more powerful results. I have not made this kvass yet. But I will as soon as I purchase some golden beets and fermented rye bread.

SOURCES & RESOURCES

a.The Magic of Fermented Foods and Beverages
b.Salty Beet kvass
c.Sweet Beet Kvass
d.Kvass and Kombucha: Gifts From Russia
e.Golden Beet & Turmeric Kvass: A Fermented Home Brew Recipe for a Healthy Probiotic Drink

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