Go Back

Beet Kvass with a Twist

With added ginger and mandarin oranges, this twist on the classic beet kvass makes drinking healthy easy!
Print Recipe Pin Recipe
Servings: 1 gallon
Course: Drinks
Ingredients Method Notes

Ingredients
  

  • 1/4 ginger bug liquid strain before using (see notes for instructions)
  • 2 tsp fine sea salt
  • 6 + cups of water
  • 3 lbs beets any kind and any color
  • 3 mandarin oranges with washed skins thinly sliced
  • 3 tbsp fresh ginger thinly sliced or shredded

Method
 

  1. Pour strained ginger bug into a clean, wide-mouthed, glass, gallon jar.
  2. Add the salt and 6 cups of water, stir or whisk until well blended.
  3. Place the beets, mandarin oranges, and ginger into the gallon jar.
  4. Fill the remainder of the jar with water, until it reached the bottom of the lip.
  5. If the items want to float above the waterline, weight them down with glass weight (small cup or bowl) until they are fully submerged.
  6. Place lid or fermentation lid on jar (see notes).
  7. Allow to sit at room temp for around 7 days. This is when you will do the first taste test. If you like the taste, it is done. If you want it stronger, allow it to ferment for 4-7 more days and then check again.
  8. When it's done, strain out the liquid into mason jars or flip top bottles (I prefer these for lasting flavor)
  9. This can be stored for 10-12 months in the refrigerator.
  10. Discard at any signs of it going bad.

Notes

Instructions to make a ginger bug HERE
Beet Kvass is an amazing cultured beverage that offers many health benefits. To name a few: 
antioxidant rich
supports overall blood health
supports liver and kidney function
supports a healthy gut and digestion
supports the immune system
and so much more!
Serve over ice or add to sparkling water.
It may take a while to get your palate accustomed to this type of drink, but knowing how healthy it is might make it easier to train your taste buds!