Beet kvass: Boost your health with this easy homemade brew

Beet kvass is a natural remedy that not only enhances the taste of dishes but also supports overall health. This drink is especially recommended for people with anemia since beets are rich in iron, which aids in the production of red blood cells. Additionally, the presence of betanin, known for its antioxidant properties, helps combat oxidative stress, positively impacting immunity.

With regular consumption, kvass can lower blood pressure, which is particularly beneficial for those with hypertension. This is due to the potassium in beets, which helps regulate the body's water-electrolyte balance. Furthermore, fermenting beets leads to the formation of lactic acid bacteria, which positively impacts intestinal flora. This contributes to improved digestion and strengthens the body's immunity.

Making beet kvass requires only a few basic ingredients and suitable containers. To make kvass, you need: fresh beets, garlic, bay leaves, peppercorns, and salt. It's important to choose beets from organic farms—the better the quality of the vegetables, the better the final result.

You will also need containers like jars or earthenware pots that ensure proper fermentation. Kvass requires water as well—boiled or mineral water without chlorine is best. All these elements together create an ideal environment for slow fermentation, usually lasting 3 to 7 days. Through this process, kvass attains full flavor and nutritional value.

How to make beet kvass? The recipe is quite simple. First, thoroughly wash and peel the beets, and then slice them thinly. Using gloves can help you avoid staining your hands red. Next, place layers of sliced beets in a jar or pot, alternating with garlic, allspice, and bay leaves.

Pour boiled or mineral water with added salt over everything—it's important to cover all the ingredients thoroughly to prevent mold. Cover the jar with gauze or a light lid, and set it aside in a cool, dark place. Fermentation depends on the temperature and can last from a few days to two weeks, so it's worth regularly checking the process and removing any foam from the surface.

When preparing beet kvass, you might encounter some common issues. The most common is the appearance of a white film on the surface of the kvass. This is not immediately a cause for concern—a white film usually results from natural fermentation and can be removed with a clean, boiled spoon.

However, if the film turns blue, green, or gray, it indicates the presence of mold. This makes the kvass unsuitable for consumption and it must be discarded. Thus, it's crucial to check the kvass daily and maintain cleanliness. Selecting tightly closed containers is also key, as it minimizes the risk of spoilage.

Beet kvass is not only a healthy drink but also a base ingredient for many dishes. Traditionally, it is used to prepare red borscht. Kvass can also be used for other soups that require a hint of acidity. Its presence in dishes enhances the flavor of vegetables and meats, making them more distinct.

Besides soups, beet kvass can be added to sauces, marinades, and dressings, enriching the flavor of raw and roasted vegetables. Kvass itself can also be consumed cold or warm, offering a healthy alternative to tea or juices.