Beet Kvass | 2% Brine Ferment Recipe | Probiotic Drink with Garlic & Bay Leaf

Описание: Learn how to make traditional Beet Kvass using a simple 2% brine solution! This probiotic-rich fermented drink is packed with earthy flavor and is incredibly easy to make at home.

In this recipe, I used fresh beets, garlic, and bay leaf to create a bold and tangy kvass that ferments over 7–10 days. I’ll walk you through the full process—from prepping the beets to fermenting and tasting the final result.
This is a great introduction to fermentation and a perfect way to add beneficial probiotics to your daily routine.

If you enjoy simple, from-scratch recipes and fermentation projects, make sure to like, subscribe, and check out my other videos!

🫙 Beet Kvass (2% Brine Ferment)
A deep, earthy, probiotic-rich drink made with fresh beets, garlic, and bay leaf. This traditional ferment develops a bold flavor over time and is perfect for sipping or using in recipes.

🧾 Ingredients:

3 pounds fresh beets (about 1.36 kg), peeled and cubed
4 cups water (1 liter), filtered
20 grams non-iodized salt (about 1 tablespoon)
1 garlic clove per jar
1 bay leaf per jar

🥣 Equipment:

Quart-sized glass jars (32 oz / ~1 liter)
Glass fermentation weights
Lids and rings

🔪 Instructions:

1. Prepare the Beets
Peel and cut the beets into small cubes (about 1-inch / 2.5 cm pieces). This helps release flavor and color into the brine.

2. Pack the Jars
Divide the beets evenly between your quart jars, filling them about ¾ full.
Add to each jar:
1 garlic clove
1 bay leaf

3. Make the Brine (2% Solution)
In a container, dissolve:
20 grams salt in 1 liter (4 cups) water
Stir until fully dissolved.

4. Add Brine
Pour the brine over the beets until they are completely submerged, leaving about 1 inch (2.5 cm) headspace at the top.

5. Weigh It Down
Place a glass fermentation weight on top to keep the beets fully submerged under the brine.

6. Seal the Jars
Loosely secure the lids and rings (do not overtighten).

7. Ferment
Let the jars sit at room temperature (around 65–75°F / 18–24°C) for 7 to 10 days.
“Burp” the jars daily by briefly opening the lid to release built-up gas
Keep an eye on the liquid level—beets should stay submerged.

8. Taste & Store
Start tasting around day 7. When it reaches a tangy, earthy flavor you like:
Remove the weight.
Strain or keep as-is.
Transfer to the refrigerator to slow fermentation.

🧠 Notes & Tips
The kvass should smell earthy and slightly sour—not rotten.
Color will deepen into a rich ruby red.
If you see mold or detect an off smell, discard the batch.

🥤 How to Enjoy
Drink 2–4 oz (60–120 ml) as a daily tonic
Use in salad dressings or soups
Great as a base for savory drinks

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