Re: Beet Kvass

Excuse me, I think the post earlier is on how to make whey from yogurt and buttermilk and it is not the recipe to make beet kvass. This is how I do it.

Wash a couple of large red beets and cut them into large pieces say half inch by half inch sizes. do not use grated beets because you want to do a second batch of beet kvass after pouring off the first batch using the same beets all over again.

Do the same for a couple of red plums and add them to the beets. Then prepare around two to three liters of clean drinkable water in a glass container and dissolve around two teaspoons of baking yeast in the water where around 5 to 10 tablespoons of refined Sugar is dissolved.

Drop your batch of beets and plums into the yeast water and put the whole covered container in a dark cupboard for 24 to 36 hours, after which you now have beet kvass. the longer you let the yeast work, the more alcohol it will produce. at 24 hours, there is only a very slight almost imperceptible taste of alcohol. Kvass is best drunk before it tastes alcohol in content.

This is the basic recipe. You can add your own variations by putting some apple slices, raisins, apricots, honey instead of 100 % Sugar (you need to add some Sugar nonetheless), maple syrup, etc. etc.

There are not fixed rules on how to prepare beet kvass from all the recipes I have seen. I just like my beet kvass done with all the variations above in one combination or another but the beet and plums are basic as well as the yeast and sugar.

Enjoy your knvass after it is cold in the refrigerator and you can drink as much as you want because all the sugary taste will disappear, leaving you a neutral non sweet taste but with the flavor of beet.

You can make a second batch out of all the same ingredients except add a teaspoon of yeast and the same amount of sugar and water.

AFter the second batch, I throw everything away and start all over again.
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