Beetroot Kvass

A traditional Russian ferment.

Ingredients
  • 2 raw beetroots 
  • water
  • salt
  • whey (optional)

Method
  • Cut 2 beetroots into thin slices
  • Put into a wide mouth jar.
  • Fill with filtered water and ½ tablespoon salt
  • You can also add 1/2 a cup of whey if you like, but it will ferment without this inocculation 
  • Leave on counter for 2-3 days to ferment you will see white bubbles forming on top
  • Place in fridge
  • Drink the liquid, each time you take some, top up the jar with filtered water
  • Once you see that the beetroots are losing their colour they are ‘spent’ throw them out and start a new batch.

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Fruit Kvass


​A great replacement for fizzy drinks.

Ingredients
  • 1/4 of a large glass of organic, ripe fruit eg. raspberries, blackberries, peaches, strawberries, mango, apples
  • 1 tablespoon raw honey
  • Piece fresh ginger
  • Filtered water

Method
  1. Put all ingredients into a wide-mouth jar
  2. Fill jar with water, leaving about an inch at the top
  3. Tightly close the jar 
  4. Leave at room temperature for 2-3 days (time will depend on your environment.
  5. Shake the jar twice a day
  6. Taste the liquid to see how it is doing, it should taste fizzy, sweet and tangy.
  7. Strain the fruit
  8. Drink as is or will last for a week in the fridge
  9. It is suitable for children as the alcohol content is very low about 0.05-1%

​This recipe is taken from Green Kitchen Stories: http://www.greenkitchenstories.com/fermented-fruit-kvass/