Have you always wanted to start fermenting foods but you’re not sure where to start? Valerie O’Connor's recipe for beetroot kvass is perfect for beginners!
"Anything made from beetroot is a great support for your liver and we really need that at this time of year and after the party season. This drink is so easy to make – it will get you into fermenting in no time. The addition of whey will boost the fermenting process but, if you are dairy free, you can make it without. Kvass is credited with a reduction in headaches and even back-pain. One glass in the morning and evening works wonders" - Valerie O'Connor
Makes about 2 litres
- 1 x 2-3 litre glass jar, sterilised
- 1 large beetroot, organic is best
- 100ml whey, optional
- 1 tablespoon sea salt
- Filtered/spring water
1 Simply peel and slice the beetroot into thin pieces and place them in the jar, topping up with the whey, salt and water until the jar is full.
2 Keep the jar at room temperature for 2-3 days and then transfer somewhere cool – ideally the fridge but, if you live in Ireland, any storage that’s unheated in winter will do. Drink a glass in the morning, diluted with 50/50 water, and one in the evening.
3 When the jar is almost empty of liquid, top it up again with fresh water and leave it at room temperature for 2-3 days and repeat the process until the colour goes out of the water. Then begin a new batch from scratch.
Tip: Depending on your usual bodily functions, you should notice a difference in your digestion and therefore your energy levels in a few days.
Recipe and Photography Credit: Valerie O'Connor
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