The Best Beet Kvass Recipe | The Upcycled Family (2024)

FAQs

The Best Beet Kvass Recipe | The Upcycled Family? ›

We regularly have people who can comfortably consume the equivalent of 5mls or a teaspoon of Bio-Beet Kvass daily for up to a month before they are ready to start increasing that amount. Our advice is to stick with it and trust your body - it wants to go slow for a good reason.

We regularly have people who can comfortably consume the equivalent of 5mls or a teaspoon of Bio-Beet Kvass daily for up to a month before they are ready to start increasing that amount. Our advice is to stick with it and trust your body - it wants to go slow for a good reason.

We like to brighten the flavor with a few slices of ginger, and a squeeze of lemon or a sprig of mint are nice additions too. Once the mixture has fermented for anywhere from 3-14 days, you can remove the beets and eat them in salads, but the liquid that is left behind is the real treasure.

If you see mold growing, discard the beet kvass and start again. Even though the mold may be harmless, it's not worth risking your health by drinking it.

Do they need to be refrigerated? Yes! Once they are done fermenting we package and put in refrigerator to drastically slow down fermentation. As the cool stalls fermentation and keeps them alive.

Water is the best choice for quenching your thirst. Coffee and tea, without added sweeteners, are healthy choices, too. Some beverages should be limited or consumed in moderation, including fruit juice, milk, and those made with low-calorie sweeteners, like diet drinks.

Beet Kvass Benefits for the Liver

Traditionally, beet kvass was used as a tonic for the blood and liver (6). There's merit to that tradition, too. That's because beets contain phytonutrients called betalains as well as betaine, and these nutrients help support liver health.

CAN I HAVE TOO MUCH? BEET KVASS is a live cultured tonic, so whilst you become accustomed to its incredible living properties, it is best to start out slow and steady. Drinking too much too soon can result in unpleasant symptoms such as bloating, abdominal discomfort, nausea or loose stools.

Beetroot juice is rich in nitrates, which might negatively interact with certain blood pressure-lowering medicines, leading to a severe drop in blood pressure.

This improved blood flow can lead to enhanced oxygen and nutrient delivery to various tissues—including muscles—which can result in increased energy production and reduced feelings of fatigue during physical activities.” As well as its potential to boost energy, beetroot juice offers a range of other health benefits.

How do you know when beet kvass is done? ›

How will I know when my beet kvass is ready? When the kvass is a deep red color, and you see fizzy bubbles moving upwards in the jar, it's good for drinking! It should smell earthy and salty, like beets. If it smells rancid, throw it out.

And as every chef knows, the best way to test something is to taste it. Kvass can take anywhere between 2-7 days before it's fermented to perfection, so try tasting a little after the second day. What you're looking for is that perfect balance of sweet and sour, with a hint of carbonation.

The natural alcohol level in homemade Kvass is very very low, about 0.05%-1.0%, which means that children can drink it too. Keep refrigerated for up to 1 week.

The shelf-life of kvass is around 4-8 weeks from the moment you receive your order. Always remember that Quas can only be stored in the fridge.

Initially, it was filled in large containers from which the kvass was sold on streets, but now, the vast majority of industrially produced kvass is filled and sold in 1–3-litre plastic bottles and has a shelf life of 4–6 weeks.

Usually, kvass contains not more than 1.5% of alcohol by volume, but if it stands for longer time, the concentration can become 2.5% or higher.

Kvass is considered a “functional food” because it offers a wide range of probiotics and nutrients, including vitamin B12, selenium and manganese. If made with beets, it also contains a good dose of antioxidants, natural nitrates, vitamins A and C, and potassium.

It is important to start with drinking small quantities to see how your body reacts to the beverage. The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day. Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis.

Beet kvass (say it with us: kuh-voss) is a traditional fermented beverage made from sliced beets that has provided daily gut health support to Eastern Europeans for centuries, including our Polish ancestors.

These good microbes contribute to the many health benefits associated with this traditional Slavic and Eastern-European beverage. Packed with essential vitamins like B1, B3, B2, and B6, genuine kvass also fulfils key requirements for dietary fibres and microelements (zinc and copper) (Ignat et al., 2020).