Homemade Beet Kvass - Fermented Immune Booster for Cold Days
Naturally strong through winter: Beet Kvass – your fermented immune booster
As the days grow shorter, temperatures drop, and cold season begins, our bodies need extra support. Now is the right time to strengthen the immune system with natural remedies – and this is where fermentation comes in. Fermented beverages like Kvass provide valuable lactic acid bacteria, vitamins, and minerals that strengthen your body from within and give you energy for dark days.
Where does Kvass come from – and what makes it so special?
Kvass originated in Eastern Europe, where it has been valued for centuries as a refreshing, invigorating drink. Traditionally, it is made from rye bread or beetroot and preserved through natural fermentation. The result is a slightly sour, earthy drink that not only tastes delicious but is also packed with probiotic cultures. These support your gut flora – and a healthy gut is known to be the foundation of a strong immune system.
In this blog post, we'll show you how to make beet kvass and what you'll need.
Your fermented companion for winter days
Beetroot provides valuable nutrients like iron, potassium, and folic acid. Fermentation makes it even more digestible, and the nutrients can be absorbed better by the body. A glass of beet kvass is therefore more than just a drink – it's pure energy from nature and a treat for body and soul.
Your benefits summarized:
- Strength from the root – your fermented companion for winter days
- Home remedies: Beetroot meets ferment power - the ancient power drink
- Naturally strong – your glass of energy for dark days
How to make beet kvass
Ingredients
- 3–4 small beetroots (unpeeled, thoroughly washed)
- 20 g salt
- 1 liter water (filtered or boiled and cooled)
- 3–4 slices fresh ginger
Preparation
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Preparation
Prepare a clean work surface. Wash the beetroots thoroughly, do not peel them. Cut into small cubes (approx. 1.5 x 1.5 cm). Cut ginger into thin slices. Prepare brine: Dissolve 20 g of salt completely in 1 liter of water.
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First Fermentation
Use an Oleni Mason Jar | 2 L. Place beetroot cubes and ginger slices into the jar. Fill with brine, leaving about 2–3 cm of space below the rim. Place a glass weight on top to keep everything submerged in the brine. Place a fermentation lid on the jar and seal it. Label the jar with an etikett: "Beet Kvass – Started: [Date]". Let the jar stand at room temperature (approx. 20–22 °C) for 5–7 days. During this time, natural fermentation will begin. Small gas bubbles and slight fizzing may occur – this is normal and desired.
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Second Fermentation
After 5–7 days, open the Oleni Jar. Using the Lieblingsglas funnel and strainer insert, pour the liquid content – without the beetroot pieces – into a bottle. Seal the bottles. Excess pressure can escape through the mechanism. Optionally, let stand for 1–2 days at room temperature to develop natural carbonation. Then store in the refrigerator.
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Serving
After 2–3 days of refrigeration, the beet kvass can be served. Pour into stylish drinking glasses.
Optimal color: deep red, slightly shimmering. Optionally garnish with a lemon slice or a small sprig of thyme.
Enjoy!
How to enjoy your beetroot kvass
Enjoy it pure as an immune shot in the morning – a glass full of energy for the day
Mixed with apple or lemon juice for a fruity-fresh taste
As a base for salad dressings or soups for an extra portion of fermented power
In combination with ginger or turmeric for even more warmth in the cold season
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