Discover beet kvass: A homemade remedy for health and flavour

Beet kvass is a natural remedy that enhances the taste of our dishes and boosts our health. This drink is especially recommended for people dealing with anaemia, as beets are rich in iron, which aids in the production of red blood cells. Additionally, the betanin content, known for its antioxidant properties, helps combat oxidative stress and positively impacts our immune system.

With regular consumption, kvass can help lower blood pressure, which is particularly important for those with hypertension. This is due to the potassium in beets, which regulates the body's water-electrolyte balance. Moreover, fermenting beets leads to the formation of lactic acid bacteria, which positively impact the gut flora, contributing to improved digestion and strengthening the body's immunity.

Preparing 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 is important to choose beets from organic farms — the better the quality of the vegetables, the better the result.

You will also need containers such as jars or earthenware pots to ensure proper fermentation. Kvass also requires water, which is boiled or mineral water without chlorine. All these elements together create an ideal environment for slow fermentation, typically lasting 3 to 7 days. Thanks to this process, kvass attains full flavour and nutritional value.

How do you make beet kvass? The recipe is quite simple. First, thoroughly wash and peel the beets, then slice them into thin pieces. Wearing gloves will prevent your hands from staining 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 is important to cover all the ingredients thoroughly to protect the kvass from mould. Cover the jar with gauze or a light lid and set it aside in a cool, dark place. Fermentation occurs depending on the temperature and can last from a few days to two weeks, so it is worthwhile to observe the process regularly and remove any foam from the surface.

When preparing beet kvass, you may 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 reason for concern—a white film is usually a result of natural fermentation, which can be removed with a clean, boiled spoon.

However, if the film turns blue, green, or grey, it indicates the presence of mould. This makes the kvass unsuitable for consumption, and it must be discarded. Therefore, checking the kvass daily and maintaining its cleanliness is crucial. A key element is also the selection of tightly closed containers, which minimises the risk of spoilage.

Beet kvass is a healthy drink and 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 slight acidity. Its presence in dishes enhances the flavour of vegetables and meats, making them more distinct.

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