Beet Kvass
Translated from Portuguese, the language of the reel.
Marielli Pahim | Nutrição Ancestral Infantil cooked this in an Instagram reel, in Portuguese. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Ana Oliveira on SeeMeCook
A homemade fermented beverage made with beets, filtered water, and unrefined sea salt. After 2–4 days of fermentation, the slightly acidic liquid is strained and refrigerated for consumption in small amounts.
- Time
- 96 hours
- Equipment
- No cooking needed
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 18 g
Weights are estimates. Together, the ingredients weigh about 1.02 kg before cooking, which is about 100 g per serving.
Steps
Cut 1 kg of beets into pieces and place them in a large, clean jar.
Add 1 to 2 tablespoons of unrefined sea salt directly over the beets. Mix well to distribute the salt.
Fill the jar with filtered water, ensuring that the beets are completely covered.
Place a clean glass on top of the beets, using it as a weight to keep them completely submerged during fermentation.
Cover the jar with a clean cloth without sealing it airtight. Leave it to ferment at room temperature, away from direct sunlight, for approximately 2 to 4 days; the time depends on the ambient temperature.
Taste the liquid during fermentation. When it is slightly acidic and pleasant to the taste, strain the preparation.
Refrigerate the strained liquid. The beet kvass is the liquid that should be kept; do not discard it.
Start by offering or consuming small amounts and observe tolerance.
Notes
The author recommends starting with small amounts and observing tolerance. The strained liquid is the part of the beet kvass that should be kept and refrigerated; it should not be discarded.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 43
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 0 g
- Fiber
- 2 g
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