Beetroot & Apple Kvass

I am sharing my recipe for one of my favourite ferments, beetroot kvass. I start my day with a shot of this and also find it also great to take just before exercise. Beetroot is great for circulation and supporting the flow of oxygen around your body and also a great source of iron and potassium (great for lowering blood pressure).

Beetroot, Apple & Ginger Kvass

Kvass is traditionally a Russian fermented beverage often made from beetroot and is touted as a general health tonic. This recipe is inspired by the Russian version, but this recipe adds additional spices and sweetness that comes with the added apple, a great source of gut-loving fibre, dates and spices. There’s no need for grains with a kvass, as the skins of the beetroot are a plentiful source of lactobacillus, so simply wash your beetroot and keep those skins on!

To make this you will need a 1.5L airtight jar. Once fermented you can drink the brine as well as eat the fruit and veg.

Yields approx 1.25L

1-1.25L mineral water

350 g beetroot, chopped (washed and skin on)

200g apple, sliced in wedges (washed and skin on)

50 g ginger, sliced (skin on)

40 g dried figs or dates, chopped

½ tsp Himalayan pink salt

6 cardamom pods

2 star anise

  1. Add the beetroot, apples, ginger and dates to the fermenting jar. Next, add the spice.
  2. Fill the jar with the remaining water, leaving a 3cm gap at the top. 
  3. Ferment at room temperature for one week, giving it a gentle shake every day. Taste and check the flavour, it should be slightly fizzy.  You may want and I would recommend to ferment it for an additional 24-36 hours for the flavours to further develop.
  4. Strain the liquid using a plastic sieve into a jug. Using a funnel, pour the liquid into a swing top drinks bottle. You can enjoy straight away or store at room temperature for another day or two three days to created additionally fizz. 
  5. If storing at room temp, make sure that you let the gases escape from the drink daily, by releasing the lid on the bottle for a few seconds.  Once you are happy with the flavour and fizziness, store in the refrigerator.

Notes: Vary the spices according to your preference.  Feel free to add more spices to taste. You can sub apples for pear or use only beetroot (550g).

Source:  Nena Foster ( )

Allergy advice:  none

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