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How to Make Beet Kvass with Cortney Burns

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Recipe Information

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Video-Specific Recipe

Beet Kvass

Cultural Context

Beet Kvass has its roots in Eastern European cuisine, particularly in Poland, where it has been consumed for centuries as a health tonic and digestive aid. Traditionally made from fermented beets, this vibrant drink is celebrated for its earthy flavor and probiotic benefits, often enjoyed as a refreshing beverage or used in soups. In modern times, Beet Kvass has gained popularity beyond its origins, embraced by health enthusiasts worldwide for its unique taste and potential health benefits.

PolishPLdrink
120 min
easy
8 servings
Servings4
beets
water
salt
sugar
rye bread
caraway seeds
garlic
lemon juice

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

beets

🥗Healthier: carrots

💰Cheaper: red cabbage

Carrots provide a similar sweetness and color, while red cabbage is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more natural flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds depth and is often more accessible.

rye bread

🥗Healthier: gluten-free bread

💰Cheaper: white bread

Gluten-free bread allows for dietary restrictions, while white bread is often less expensive.

1

Chop the beets into small pieces.

2

Combine the chopped beets with leftover rye bread in a fermentation vessel.

3

Add water and allow the mixture to ferment for several days until bubbly and fizzy.

Cooking Techniques

fermentation

Equipment Needed

fermentation vessel

Spice Level:

🌶️🌶️🌶️

Dietary

vegandairy-freegluten-free

Also Known As

Kwas buraczany

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