Kvass
This homemade kvass is a bubbly, tangy drink that feels like a warm hug on a chilly day. I love how the beets add a beautiful color and depth of flavor that’s just enchanting!
Kvass holds a special place in my heart.
I remember the first time I tasted it at a friend's house, and it was like nothing I’d ever experienced before.
It’s such a simple drink, but the fermentation gives it this lovely, complex flavor that just sings!
I love making it at home because it’s not only refreshing but also packed with probiotics that are great for our gut health.
Plus, it's a wonderful way to utilize those beets from my garden.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using organic beets for their vibrant color and flavor. If you can’t find sourdough or rye bread, any whole grain bread will do. Just make sure it’s not too sweet. And don’t skip the toasting step; it really enhances the flavor!
Tips & Notes
- •I keep mine in a dark glass jar to protect it from light - it helps preserve the flavors.
- •Feel free to experiment with adding fruits or herbs during fermentation; I’ve added ginger for a nice kick!
Recipe Variations
- •Sometimes I'll throw in a few slices of lemon or a handful of mint for a refreshing twist.
- •If I’m feeling adventurous, I might add some blueberries or raspberries for a fruity flavor!
Storage & Freezing
Once your kvass is ready, store it in the fridge to keep it fresh. It’s best enjoyed cold, and you can serve it over ice for an extra refreshing drink on a warm day.
Frequently Asked Questions
How do I know when the kvass is ready?
It should have a slightly tangy taste and a bubbly texture. If it smells off or has a strange color, it’s best to discard it.
Rate this Recipe
Loading votes...
You May Also Like
Cinnamon-Spiced Chai Elixir
This elixir warms my heart and soul, especially on chilly mornings, thanks to the cozy blend of spices and the richness of almond milk.
Peach Basil Iced Tea
This iced tea is a refreshing blend of sweet peaches and fragrant basil that truly captures the essence of summer. I love how the flavors mingle together, making each sip feel like a warm hug.
Tropical Ginger Turmeric Smoothie
This smoothie is a vibrant burst of sunshine, perfect for those mornings when you need a little extra pep in your step. I love how the ginger and turmeric combine to give it a warm, earthy kick that feels like a hug in a glass.
This homemade kvass is a bubbly, tangy drink that feels like a warm hug on a chilly day. I love how the beets add a beautiful color and depth of flavor that’s just enchanting!
Ingredients
Instructions
- 1
Start by washing and peeling your beets, then chop them into small cubes. You want them to be small enough to release their flavor but not so small that they’re mushy.
- 2
In a large pot, combine the chopped beets, water, sugar, and salt. Bring this mixture to a gentle boil.
- 3
Once it reaches a boil, reduce the heat and let it simmer for about 30 minutes. This is when the beets will infuse their beautiful color and flavor into the water.
- 4
After 30 minutes, remove the pot from heat and let it cool down to room temperature.
- 5
While the mixture is cooling, toast your bread cubes in a dry skillet until they’re golden brown. This step adds a lovely depth to the kvass.
- 6
Once the beet mixture has cooled, strain it through a fine-mesh sieve into a large bowl or jar, discarding the solids.
- 7
Add the toasted bread cubes to the strained liquid, sprinkle in the yeast, and stir gently.
- 8
Cover the bowl or jar with a clean kitchen towel and let it sit at room temperature for 2 to 3 days, depending on how tangy you like it. Stir it once a day.
- 9
Once it’s fermented to your liking, strain again to remove the bread cubes. You can now pour the kvass into bottles, leaving some space at the top.
- 10
Seal the bottles and refrigerate. It’s best enjoyed chilled and can be kept for up to a week.
Comments
Loading comments...