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Beet Kvass

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A drink which is possibly Ukranian in origin. Recipe and picture from TinandThymeUK


  • 3 medium sized organic beetroots – scrubbed well
  • 1 ½ tsp sea salt
  • spring water (not tap water)


  1. Chop the beetroot into rough chunks and place in the bottom of a sealable 1 litre glass jar (Kilner would be ideal). Sprinkle over the salt and top the jar up with water, leaving a 2 cm gap at the top. Stir well.
  2. Seal the jar and leave on the counter for about a week. Time will vary according to temperature. When the kvass has taken on a deep purple colour and you start to see bubbles forming, it’s ready. Although personal taste preferences will also have an influence.
  3. Pour the mixture through a fine sieve. Bottle and seal. Keep in the fridge until needed.


Ensure you don’t use chlorinated water, as this is likely to hinder the fermentation process.

It’s best to use sea salt as the iodine added to table salt may inhibit the growth of beneficial bacteria.

If you get a grey or brownish layer developing on top don’t worry, just scoop it out before sieving. But if the mixture smells off, throw it away.

It will keep in the fridge for several months.

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