Golden Beet & Turmeric Kvass---A Fermenting Success! How to Make Golden Beet Kvass!
This article is all about how to make beet kvass, what it is, and why the fermentation process is so good for your health!
Hmmm....Those golden beets looked SO delicious! I couldn't help but pick up a bunch when I was at the grocery the other day. Usually, I pick the beautiful red beets, but on this day, I decided to opt for those gorgeous golden beets! The color of the flesh reminded me of the color of Turmeric, an incredible medicinal herb that helps with all kinds of ailments, and especially inflammation in the body.
So.....I decided to try making some Golden Beet Kvass with Turmeric! YUM!!!
But first...what is beet kvass?
Kvass is a delicious fermented drink originating in Russia. Traditionally, kvass was made with fermented sour dough rye bread, creating a probiotic drink with a very low alcohol content that tasted similar to beer with amazing health benefits. These days beet kvass has become another traditional fermented drink option, with undeniable medicinal and health benefits.
Kvass is great for your gut flora, digestion, helps regulate blood pressure, provides electrolytes naturally, and is a great hangover cure if you need it! It's also becoming a well-known option to kombucha, another fermented drink! For more information, check out "Beet Kvass, What, How, & Why" too!
According to Sally Fallon, the author of the book, Nourishing Traditions (which I love and use all the time), “This drink is 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.” (pg. 610)
In case you don't know about Sally Fallon and the Weston A Price Foundation, please research them! They make the case for traditional foods and eating the way our ancestors ate---not necessarily our paleolithic ancestors, but our more recent ancestors of the past few thousand years. These people were the MASTERS of fermentation, food preservation in difficult conditions, and utilizing foods right!
Note: This article contains affiliate links. If you click through and make any kind of purchase, I may receive a small commission at absolutely no cost to you. Heidi Full Disclosures Here.
What You Need to Make Golden Beet Kvass
1) 2 large beets
2) 1 tablespoon sea salt
3) 1 or 2 tablespoons of organic Turmeric Powder
4) 1/2 to 1 cup of Brine from a previous ferment OR whey OR kombucha OR kefir OR an extra tablespoon of salt OR a combination of two or more of these (This just helps the fermentation process get going faster and keeps the ferment extra safe from bad organisms, like mold.)
5) Half Gallon Mason jar---If you want to only make a quart instead, just cut the amounts above in half!
6) Lid OR a lid with an airlock OR a silicone airlock (You'll need some way to allow the gases from the fermentation process to escape. You can simply "burp" your jar once a day or so if you use a regular lid. With an airlock, you don't need to do anything extra--just watch the bubbles and enjoy!)
8) Bottles to store your finished kvass. (By far, my preference for bottling fermented liquids are the swing top bottles because they are strong and meant to deal with any pressure from the ferment that might build up.)
How to Make Golden Beet Kvass
Step 1) Chop your beets into 1 inch cubes. Peel your beets if they come from the store, or even if they don't! Otherwise, scrub the skins really well.
Step 2) Add them to your jar, along with the Turmeric and Sea Salt and starter (brine, whey, kombucha, kefir or extra salt)
Step 3) Fill your jar to within an inch or so of the top with filtered or distilled water (I just use our well water, but it doesn't have all the chemicals in it.)
Step 4) Place your airlock (if using) on.
Step 5) Let your kvass ferment away
How Long Does it Take to Ferment?
During the hot months, your kvass may be finished in as early as 3 to 4 days. During cold months, it may take a week, perhaps even two! Just wait until you see the bubbles subside, taste test, and you'll know when it's done!
What Does Kvass Taste Like?
Well, beet kvass has an earthy, slightly salty, slightly sour, fizzy taste. I feel like my body can feel the health benefits getting right into my cells when I drink kvass! With this Golden Beet & Turmeric Kvass, the sharp flavor of the Turmeric balances the earthiness of the typical beet taste. I think it's really delicious, and so does my husband. We both actually prefer this recipe over the traditional flavor!
(Want to learn more about fermentation in general and also how to add herbs for health? I highly recommend The Craft of Herbal Fermentation! I've taken it, and can state how valuable it is if you are interested in all kinds of fermentation!)
Final Thoughts On Golden Beet Kvass
This traditional fermented drink from Eastern Europe (Russia) is such a gift! I'm very glad I reached out for those golden beets in the market. And I'm so glad I decided to experiment with the traditional recipe and go for the addition of turmeric. Mmmm....This batch of kvass just didn't last very long around here! :-)
I hope you'll give this medicinal wonder drink a try! And if you do, I'd really love to hear how it goes for you! I love comments, and I'd love to hear what you think!
Also, if you are interested in other articles about fermenting foods, check out these posts: Beet Kvass: What, How, Why?, How Do You Make Your Own Herbal Kombucha?, Fermented Tomatoes: Super Easy and SO Good!, plus others if you search "fermentation" on my site!
Hugs & Self-reliance!
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Disclaimer: I am not a medical doctor, and in no manner, stated or implied is any information in this article or elsewhere on my website claiming to diagnose, treat, prevent or cure any health issue. Please be sure to seek medical attention if you have any problems with your health.