Drinks & Juicing
Beetroot, apple & ginger kvass
Beetroot kvass is a fermented, probiotic drink from Eastern Europe. Traditionally used as a tonic for the blood and liver. The addition of ginger gives our recipe a lovely kick. It’s the perfect replacement to your breakfast juice, or to help detox from any overindulgence.
Cook's notes
The leftover fermented pulp from the kvass can be saved and used in slaws or made into a delicious pickle-like relish by seasoning with some vinegar and salt. Find our recipe here.
Ingredients
- 400g beetroots
- 600g apples
- 1 piece ginger
- 75g sugar
- 500ml water
Method
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Step 1
Thoroughly scrub the beetroots and apples. Grate them into a mixing bowl, along with the ginger. You don’t need to peel anything.
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Step 2
Add the sugar to the bowl and mix well, before transferring everything into a sterile clip-top jar. Make sure your jar is really clean. Lots of hot soapy water and a good rinse and dry, or a trip through the dishwasher is ideal.
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Step 3
Pour in 500ml of water and ensure that everything is fully submerged. If this isn’t happening naturally, you can place a circle of baking parchment on top and weigh it down with something, to push the veg below the water line; a small bowl or ramekin would work well.
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Step 4
Close the jar and keep at room temperature in a dark corner for a week. Open it every so often to ‘burp’ – this releases any pressure building up inside. A popping sound as you open the lid is a clear indication of fermentation. If you see a milky or powdery film on top of your kvass, it’s most likely Kham yeast. Kahm yeast is harmless, and you can gently skim it off. To prevent it from forming, carefully shake your kvass daily. It’s a good idea to keep the jar on a tray or in a tub, to catch any liquid that may escape from the jar during fermentation.
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Step 5
When the kvass is ready, strain through a muslin cloth or tea towel. Give it a good squeeze to get all of the juice out. Store in a clean jar or bottle in the fridge; it’ll keep well for a few weeks.