Spiced Beet and Apple Kvass
A spiced fermented beet and apple kvass recipe made without whey — a probiotic-rich, tangy, and deeply nourishing drink for daily wellness.
Equipment
- 1 quart jar with lid
Ingredients
- 2 medium beets about 250–300 g, scrubbed and chopped into 1-inch cubes
- ½ medium apple chopped (no need to peel)
- ½ cinnamon stick broken up into smaller pieces
- 2-3 thin strips of orange peel
- 1 tsp fresh grated ginger
- 1 tablespoon unrefined salt
- Filtered or spring water enough to fill jar to about 1 inch below the rim
Instructions
- Chop beets and apple into roughly 1-inch chunks. Avoid grating — too much surface area can lead to overly fast (alcoholic) fermentation.
- Place cinnamon stick,orange peel, and ginger into a clean 1-quart glass jar. Add in the chopped beets and apples. Leave about 1 inch headspace at the top.
- Dissolve 1 tablespoon sea salt in a little warm filtered water, then top up with cool water to fill the jar. Pour over the beets and apple until everything is submerged. Give it a gentle stir.
- Screw the lid on and leave at room temperature for 2-3 days.
- Once a day, stir the kvass with a spoon. Alternatively, use a fermentation weight so everything stays under the brine. After about a day you should see some bubbles rise to the surface.
- The kvass is ready when it tastes sweet and pleasantly tangy, with a note of spice. This usually takes 2-3 days if your kitchen is warm.
- Once ready, transfer the kvass to the refrigerator. If stored properly, it will keep for 2-3 months. The beets and apple can be reused once for a second brew — just add fresh saltwater brine and ferment 2–3 days.
Notes
- Chill and drink 1/2 cup daily as a rich mineral tonic.