If you’re looking for a simple way to incorporate fermented foods into your routine, this citrusy beet kvass is a great place to start. Made with just a handful of ingredients, including fresh beets, orange, basil, sea salt, and water, this ferment develops a deliciously tangy flavor as it sits. The addition of orange juice gives this version a little extra brightness and also helps create an active ferment. It’s a simple, traditional-style preparation that can be made right on your kitchen counter and enjoyed in small amounts as part of your daily routine.
If you’re looking for a basic beet kvass recipe, we have that too! You can find it here: Basic Beet Kvass Recipe
Tools/Equipment:
- 1/2 gallon mason jar with metal lid and ring
- Fermenting weight (optional)
Ingredients:
- Organic red beet (chopped into approximately 1 inch cubes) – these should be rinsed to get off loose dirt, but no need to thoroughly wash.
- Filtered water
- Unrefined sea salt
- Organic orange – cut 2 slices, and juice the rest.
- Organic basil – 2 large sprigs
- Optional: cinnamon, clove, thyme
Add your chopped organic red beets to your jar. Use enough to fill approximately 1/3 of the jar. In a 1/2 gallon jar, it’ll take about 1 large beet or two medium beets.
Add your orange slices, the orange juice, and your herbs of choice to the jar. Pour in enough water to fill up to the shoulder of your jar.
Add a fermenting weight (optional – it can help to hold the orange slices down to reduce risk of mold).
Add 2 TBSP salt.
Cover with a tight lid and sit on the counter for your preferred amount of time (see notes below).
Notes:
While I typically enjoy a longer fermented beet kvass (2-3 weeks), this ferment is best after about 5 days on the counter. I experimented with longer and they tended to mold after the 7-day mark.
This will ferment quite a bit because of the orange juice, so you may need to burp your jar after 3 days, especially if you keep your kitchen above 72 degrees F.
After fermenting time is complete, place in the fridge and drink as desired! If you are not used to beet kvass, start slowly. 1/2 tsp or so to begin, and then increase as tolerated. As you see how your body tolerates it, you may increase as much as you like. I find that many people who need liver and gallbladder support do well with about 6-8 oz daily (1-4 oz for children).
Beet kvass should be taken away from meals (at least 20 min before or after food) in order to get the liver and gallbladder benefit. You may take it with supplements.
Seasonal Beet Kvass
Equipment
- 1/2 gallon mason jar with metal lid and ring
- Fermenting weight optional
Ingredients
- Organic red beet chopped into approximately 1 inch cubes – these should be rinsed to get off loose dirt, but no need to thoroughly wash.
- Filtered water
- Unrefined sea salt
- Organic orange – cut 2 slices and juice the rest.
- Organic basil – 2 large sprigs
- Optional: cinnamon, clove, thyme
Instructions
- Add your chopped organic red beets to your jar. Use enough to fill approximately 1/3 of the jar. In a 1/2 gallon jar, it’ll take about 1 large beet or two medium beets.
- Add your orange slices and the orange juice to the jar.
- Add your herbs of choice.
- Pour in enough water to fill up to the shoulder of your jar.
- Add a fermenting weight (optional – it can help to hold the orange slices down to reduce risk of mold).
- Add 2 TBSP salt.
- Cover with a tight lid and sit on the counter for your preferred amount of time (see notes).
- After fermenting time is complete, place in the fridge and drink as desired!