Recipe: beetroot kvass - a fermented drink great for the gut

Kvass is an Eastern European drink made from beetroot and garlic that is great for your gut biome.

Made with beetroot and garlic, it is well-known for being a probiotic, rich in good bacteria.

Thanks to the fermenting process, healthy microbes grow and these help our bodies regulate our digestive systems, keeping us strong and boosting the immune system.

We recommend using a clip-top jar. You are welcome to use other types of jar, but clip-top jars are 'self-burping' so are safer and generally more reliable.

Ingredients:

• 3-4 raw, fresh beetroots
• 1 litre of boiled, cooled water
• 1 tablespoon of sea salt
• 4-5 cloves of garlic

Method:

• Sterilise your jar
• Peel and slice the beetroot, making small enough pieces to fit the jar. Fill your jar
• Peel the garlic cloves, cut them each into 3 pieces and add them to the jar
• Dissolve the salt in the cooled water and pour it over the beetroot and garlic
• Close the lid on the jar and leave it at room temperature, preferably around 19-21C
• Your kvass is ready after five to seven days

View our Food Fermentation Workshops here