Fermented foods have woven a rich tapestry in the narrative of human cuisine for centuries. One particularly vibrant and earthy character within this story is beet kvass, a humble yet robust fermented drink. From the heart of Eastern Europe to the kitchens of health enthusiasts the world over, beet kvass introduces a potent blend of cultural heritage and nutritional prowess.
Beet Kvass
Beet kvass finds its legacy in traditional Eastern European and Ukrainian cuisine, where it is revered for its deep flavor and medicinal properties. The kvass technique, historically applied to bread and grains, shifted to root vegetables, producing a tangy, nutrient-dense elixir.
In the fermentation world, kvass signifies a salt-free lactic acid activity, resulting in a sour beverage with a bit of fizz. This method not only offers preservation but also introduces beneficial bacteria to the diet, an essential component in any lifestyle.
Serve your Beet Kvass as a fun accompaniment to Spiced Duck Breast or Bacon Wrapped Salmon. It's the perfect foil for fatty, heavy meals as an uplifting sip.
Ingredients
Serves: 21-32 Prep Time: 10 minutes Ferment: 2 days
- 4 large or 6 medium beetroots, peeled and chopped roughly
- 5 tablespoon sea salt
How to Make Beet Kvass
Combine the sea salt and the chopped beets and place the mixture in your fermentation jar.
Add enough water to fill the jar, stir to dissolve the salt, cover and let ferment in a warm spot of your kitchen for about 2 days before removing it to the refrigerator.
More Easy Paleo Side Dish Recipes
If you love easy paleo side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Beet Kvass
Equipment
- Fermentation Jar
Ingredients
- 4 large or 6 medium beetroots peeled and chopped roughly
- 5 tablespoon sea salt
Instructions
- Combine the sea salt and the chopped beets and place the mixture in your fermentation jar.4 large or 6 medium beetroots, 5 tablespoon sea salt
- Add enough water to fill the jar, stir to dissolve the salt, cover and let ferment in a warm spot of your kitchen for about 2 days before removing it to the refrigerator.
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