Updated: Mar 30
Similar to kefir and kombucha, kvass is dairy free type of fermented drink. Kvass is traditionally an Eastern European drink made through fermentation of cereal grains such as malt and rye (1).
Modern day kvass has changed a bit...
Instead of using with gluten containing cereals grain to start fermentation, you can use fruit and vegetables, like beetroot. Using beetroot will give a lovely earthy flavour and will mean it is safe (from a gluten point of view) for those that are gluten free or with Coeliac Disease.
For more information about gluten and your health click here.
Additionally, because it is a product of fermentation, kvass is a source of probiotics (good bacteria) which may benefit the health of your gut.
Still finding probiotics confusing? Check out these articles:
3 organic unpeeled beetroot, diced into 1-2 cm cubes
3 cm knob of ginger, thinly sliced
1-2 tsp sea salt or Himalayan salt
1-1.5 litre glass jar
Place the beetroot, ginger and salt in the jar and top the jar with water to cover the beetroot by at least 5 cm.
Seal with lid and leave on the counter at room temperature for 4-7 days to ferment (4-5 days in summer). Each day open the lid to let out excess gas.
When the kvass has reached it's ideal ferment (aim for ferment that has a tangy, and salty flavour), move to the fridge for storage
It's ready to serve on its own, or dilute with sparkle or still water.