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Beet Kvass
This is not like when you order raw beetroot juice, as delicious as that is. No, this is a strange drink that doesn’t seem to make sense. Why is it so nice? Why can’t we get enough of it’s simple, salty, earthy - um - ness? Perhaps a need for some of the minerals in the salt? Whatever the reason, it’s so easy to make and – according to plenty reading – very good for us, so we’ll stop asking questions and just drink it.
We hope you give it a try and report back!

INGREDIENTS for one 1L jar:
- 2-4 beetroots
- 1 tsp salt
- Filtered water
DIRECTIONS:
- Scrub, and top and tail beetroot.
- Cut up into medium-sized cubes or chunks. One-or-two-bite-sized. 😉 Fill jar to the shoulder, leaving 2- or 3-centimeters space at the top.
- Add salt and fill jar with filtered water to just below the neck.
- Seal with lid and leave on counter for 3-5 days. (Depending on your taste preference and the heat of the season.)
- Strain into a sealable container for the fridge, and repeat with the same beet! (Had to do that because it rhymes.) Add 1 tsp salt and refill with water; leave on counter.
- You should get about 3 or 4 repeats before it gets too weak, and then you can eat the vegetable – raw, or add to cooking.
Recipe development & photography by Candice from @thesocialpostSA


