Easy and delicious fermented beet juice recipe ( kvass )
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- Опубликовано: 6 окт 2022
- Easy step by step on how to make your own fermented beet juice, a super powerful probiotic for your well being ( pol. zakwas buraczany )
Ingredients:
about 1 kg of raw beets, preferably organic
1-2 heads of garlic + spices of your choice ( bayleaf, black pepper, cumin, allspice etc )
For the brine:
1 heaping Tbsp salt ( I use grey sea salt, Himalayan is good too ) per 1 L of cold water (spring or filtered to avoid the chlorine and other chemicals usually present in tap water ).
Happy fermenting and cheers to your health!
Nagyszerű videó. Alig várom, hogy vége legyen sok a blabla
Great video. I look forward to making this!!
Thank you so much! I hope you will have fun making it and would love to hear how it turns out.
Thank you so much 😊👍🏻🤗
I am watching
Thanks for this video and the technique. Love your glass jars…handle with care
Thank you for your message. I appreciate you being here 😊
Very nice!! Thank you. I am now day 4 fermenting cabbage. Can’t wait to do this. I like trying different ferments, kefir, kefir soda, Kambucha, now will do kvass💯
Thank you so much! I love to hear that you are trying all the wonderful ferments and having fun with it. Enjoy your journey and welcome to the fermenting family. Your body will love it.
My goodness you are a natural beauty 😍
Very nice job, thank you for your knowledge and wisdom in this special process, I will definitely make it, you have explained this to perfection.
One thing, keep your hands away from your hair, as it's not very sanitizing. May God bless you richly and guide you through your life's journey
Thank you very much for your message and all the kind words. I am glad to hear that the video brought you value and inspired you to making this healthy and delicious ferment. I wish you all the best and God bless.
I love your videos easy to follow and love your vibe. I just started making sauerkraut, kombucha atc. Was looking now adding Kvass. Some recipes are saying traditional Kvass was fermented with sugars not salt. I am in Australia and would like your idea on that? I have just put down a sugar f1 with Beets only next one I do will be your recipe
I want to tell you that you made my day Colin and I truly appreciate your kind words! You are right, there are many different ways of fermenting the same thing depending on country, region or availability of the ingredients. I always encourage people to play around and find what suits you. Personally, when it comes to fermenting beet juice zakvas/ kvass I prefer the taste of salt brine and the addition of garlic, herbs etc. Maybe because this is what I grew up on. Also, I use unrefined salt such as Celtic grey or pink Himalayan due to their high mineral content ( around 80 different minerals good for our health) and no harmful chemicals, bleach or anti caking agents often present in regular table salt. There is another traditional kvass, that I make with sugar/ honey instead of salt. It is called rye kvass and is very popular in Poland and Eastern Europe. You would make it with stale rye bread and sugar or honey. I will be sharing recipe in the future. I love that you are trying different ways and diving into this wholesome world of ferments. Let me know how it goes and which beet kvass you prefer. Thank you again :)
Hell Wholesome 😊 just bottled my Beet Zakvass 1hr ago, taste test it’s absolutely amazing and the colour is so rich. Very happy it is certainly better than the sweet batch I made. I will be sticking with your channel and recipes now. I will be making the red cabbage salad with fermented beets left from the brew that you made about what to do with the leftover beets tonight for friends coming for dinner (summer in Australia) question with the bottled Zakvass is it best to refrigerate all the bottles straight way? I made 2.5 litres in three bottles
@@colinhyden7733 wow, thank you for the update Colin, I am so happy that the zakvass turned out well and you like the flavour! I recommend to keep the bottles in the fridge or a cold room to keep the nutrients and the probiotics at the maximum level. The zakvass will continue to ferment even after straining and the cold temperature slows down the process making it more powerful for a longer time. Enjoy the summer and the time with your friends, I am sure they appreciate all the wonderful foods that you make for them :) If there are any recipes you want a video about, let me know and I will be happy to make it!
I would like to see a video on what to do with the beets after they are used for kavas.
I will be making video on that subject soon. Thank you Ellen and have a lovely day!
Make it into a relish.
Hi, what is the carbohydrate and sugar content per 100ml's ? thank you,
Yes that look great can we do something with the solid Betts
Thank you Michel! I usually make a soup similar to borscht and my family really loves it. You can also add some of the beets to humus. Shredded beets along with horseradish make delicious and very healthy condiment goes well with roasted meats or veggies. I will probably make a video on how to use the fermented beets since there is a big interest in it. Have a wonderful day
@@MakeLifeWholesome Not seeing that you made the video on using the beets...
Hello ❤I want to call by your name, don’t know it.. I love this lesson! I will try with beetroot. Recently I was wondering what I could do with it. THANK YOU, la belle❤❤❤
I am very happy that you loved the video Miss Harald and I hope your beets will turn great! Thank you so much for your kind and positive energy. With love, Basia❤
Can you let me know how long the liquid will last in the fridge? Thank you!
I am currently testing it and have a small bottle of juice in the fridge sitting there for 5 months now. So far so good, no spoilage or mold growth. One thing to remember though is, the juice will continue to ferment, much slower but it will and after time the good bacterias will get weaker and eventually die from the lack of food. The juice will still have good flavour for soup etc but if you want to benefit from the goodness of strong probiotics I would drink it within max 1 month. Thank you for being here and all the best to you Mary :)
Can you use that to make soup just like you can from the pickles and the pickle brine?
You definitely can use it to make a soup and it tastes very good! I usually use the fermented beets for that purpose and drink the juice raw. Cooking will destroy the precious probiotics ( good bacterias ). Thank you so much for your comment and have a lovely day :)
@@MakeLifeWholesome yeah the good bacteria that's true. I have to ask my mom she's 98. I can't read polish but you can... is there a recipe in Poland for cold soup? ( I'm Polish born in Canada. I can't read and write very well but I can speak very fluently)
love your videos
yes, there are many ways of preparing cold soup ( chlodnik ) some with beets some without. Everyone has pretty much own way. You need good kefir or sour milk ( very hard to get nowadays ). Best regards to your mom, 98 is such a beautiful age! She has lots of wisdom to share with all of us@@MinisterHenry-jc3vk
Thank you.
Do you cook the remaining beets after taking the liquid out or do you throw it away?
Great question, thank you. I do not throw it away. I would make vegetable soup kind of borscht like or shred the beets in a food processor and mix with lentils, chickpeas, herbs, tomatoes etc all drizzled with nice simple dressing and have as a side/salad. It is also wonderful to add the beets to hummus. In Poland we also like to make it into yummy condiment shreding together the beets and horseradish plus some spices. You made me think that maybe I should film separate video with recepis using those fermented beets @guidogennen7344
@@MakeLifeWholesome this would be excellent to see how you recycle the remaining beets
@@MakeLifeWholesome
That's a really good video
Thank you very much I am very happy that you liked it @@MinisterHenry-jc3vk
Just eat 'em! Grab a spoonful every day (just don't double dip, get a clean spoon). Great to add to salads, and the kvass can be made into a dressing. The possibilities are endless. But remember if you cook beets heat will destroy the probiotics you worked so hard to raise. Best of health to you.
Have you tried keeping it out of the fridge? Any idea how long it would stay?
Normally, I keep it in the fridge and we usually drink the kvass batch within a week after straining. However, last summer we went away for two weeks and I forgot and left one sealed bottle on the kitchen counter. It was still good upon return. That being said, I do not recommend living the juice outside of the fridge or a cold room because refrigeration not only prolongs the freshness but also slows down the further fermentation keeping the probiotic bacterias stronger and more beneficial to our health for longer time. Thank you for your comment and cheers to your health!
what do you do with the beets and garlic?
I will be making a video soon on how I use the fermented beets because I see an interest in this topic so please stay tuned Nancy. I usually would cook a borscht style soup, add some to hummus ot shred and mix them with lentils, chickpeas, fresh sesonal veggies all tossed with garlicky dressing etc. I hope it helps and thank you for being here.
What do you do if mold or yeast starts to show on the surface? Remove and keep going?
I am not sure what exactly you are referring to but if it is white, bubbles like foam or white and flat kind of film on the surface than those are yeast formations and are perfectly normal and not harmful. You can skim it with a clean spoon or leave it. It is up to you. However, if it is green, black, pink ( most common colors ) fuzzy or thick spot than I am afraid it is mold and I would discard the batch, wash and disinfect the vessel before starting another ferment. I never had a problem with mold on my kvass and in my video I emphasize the need for daily stirring and pushing the solids down with a clean utensil. The mold usually grows on particles left floating at the surface. Also, not using enough salt may spoil your ferment. I hope it helps, please let me know if you have more questions and I will try to help you. All best and happy fermenting :)
Do you cover with the glass cover or do you cover with cloth and elastic?
Either way will be fine. The cover is only needed in order to prevent anything from falling in and keeping the bugs out. The most important is to make sure that once a day you check the jar and push with the spoon anything that floats to the surface. This will help to prevent spoilage and the growth of mold. Thank you for watching Kate and let me know how it goes!
Thank you for your quick response. I will be making this as soon as I get some beets from mkt. I ferment tea to make Kamboucha and we just use cloth and rubber bands but I wasn't sure how you did it. @@MakeLifeWholesome
That's wonderful that you are trying to include in your diet different type of fermented foods! We love kombucha and my daughter makes it on regular basis, such a great alternative to all the sodas out there. Keep up the good work and all the best to you :) @@soulscry
@@MakeLifeWholesomehow many times we should push the floated beets daily?
@@jisnap once a day is enough, twice a day is plenty. The solids will continue to float to the top after you push them down but that is normal and you dont have to keep pushing them constantly. Just once or twice a day
Is there a benefit of leaving the garlic skins?
That's a great question and the answer is yes! The garlic ( and onion ) skins are rich in nutrients such as allicin, quercetin, vitamins A, C and E, calcium, potassium and plenty more. During the fermentation all the goodness is being infused into the liquid. They also intensify the flavour. They are wonderful in broths as well. The only thing I recommend is to use garlic that had been grown organically without the use of chemicals. Thank you for visiting and taking the time to comment. All best and cheers to your health :)
Could you please tell the tips to avoid mold on the surface ?
I don't realy have any tips other than what I share in the video which is keeping all solids submerged in the brine. This is why I suggest to push all the elements down with a clean utensils once or twice a day. I have been making ferments for about two decades and never had problem with mold. I hope this helps you and that your fermented beet juice will turn well and healthy. All the best and thank you for your question
I make this and have only had harmless yeast occur in the surface. Never mold.
Are the beets edible after the juice has been strained?
Yes they are edible and full of wonderful nutrients. You can eat a few with your meals to help with digestion or add them to salads, spreads such as hummus etc. Whatever comes to your mind. You can add them to soups but heat will destroy the precious good bacteria. I hope this helps. Have a wonderful day.
I want to aak you is not the fermented beet juice too salty to drink?
Not at all. It may feel like that right after mixing but as the fermentation progresses the beets absorb some of the salt and the liquid is getting more sour and deeper in flavor. We love it exactly how it is. However, we all have different taste and if you find it too salty ( at the end of fermentation ) than feel free to reduce the salt the next time. Important to remember is that salt plays the role of preservative here and prevents spoilage. It reduces the bad bacteria so the good ones have proper environment to grow. I hope this helps. Thank you for your comment and have a good day. Please let me know how the juice ( kvas ) turned out if you decide to make one.
@@MakeLifeWholesome ok..thanks..ill be trying mine in a few days..looking forward to it.
wonderful! cheers to your health@@arcticgummibear4500
i would slice them and saute in butter or olive oil. That's just me... I hate when the video maker does not answer questions... But that's just me...
That's a great suggestion David, simple and delicious! I do answer questions because this is why I decided to be here to create community and help others. And I appreciate all feedback and ideas. Thank you for yours!
Do we really need that much salt?
Hi Sue, I suggest this amount because this is how I have been making ferments for many years with great results. No spoilage and wonderful flavor. Also, as mentioned in the video, I do not use regular, refined table salt for fermenting or any other cooking. I use grey sea salt or Himalayan rock salt which contain over 80 minerals and are unbleached and without harmful additives. That being said, if you feel like using less salt then feel free to experiment. Thank you for your question and have a wonderful day :)
When you open jar then oxyzen go inside. Is it good?
The jar is not sealed and the cover loosely sits on the top to prevent anything from falling into the jar so opening does not do any harm in this case. On the other hand, pushing down the beets and spices under the surface helps to prevent the growth of mold. Thank you for your comment and good luck with fermenting. Cheers to your health!
@@MakeLifeWholesome, thanks for your answer. Oxygen is no problem?
@@talha_azmi-786 From my personal experience throughout the few decades of fermenting different foods including the beet kvass, oxygen was never an issue. I always follow the same directions (which had been used for generations in my family) and it always turns out very well. However, if you do not feel comfortable using this method you can use jars with airtight locks which will keep the oxygen out. I never used them so you will need to try them out for yourself. I hope it helped :)
@@MakeLifeWholesome, Thanks for reply. This types of jer is not available in our country, Bangladesh. I am very much interested to make this beet cavaas a good drink for us. But afraid to make this. Normal glass jer is available in our country. When i use normal lid and donot seal it co2 can out from jer and o2 get inside to jer. O2 can destroy our beet cavaas. How do i know my item is full of good probiotics. Thanks again.
@@MakeLifeWholesome, I found it from an article. Please see this "No Oxygen!
Lacto-fermentation is an anaerobic fermentation, which means that it requires no oxygen. If oxygen comes into contact with the vegetables, mould can develop and render the preparation unfit for consumption!" So i feel worried. Please tell me what can i do. Fermentation jer is not available in our country. Normal glass fer is available here.
Good pecipe. The sound is 😢
Thank you for your feedback I hear you! It was my first video and I was so nervous 😂 Have a wonderful day!
8:50 That was a LOT more than "3 tablespoons" since they were not level. That was about 5 Tablespoons. The optimum ratio is 2.2% per total weight of liquid and ingredients.
Really nice video. Thanks, but long hair in the kitchen? There’s a reason cooks tie their hair out of the way, it’s more hygienic.
Thank you for watching Sue, I am very happy that you liked the video. Let me know if the recipe worked out for you! You are right about the hair but here I cook in my home kitchen for my loved ones and sometimes I have ny hair up and sometimes down. What you see is just authentic me. Have a lovely day!
Agree about the hair. Constantly touching it is so annoying.
I love your videos! You are such an inspiration😊keep up the great work@@MakeLifeWholesome
@@cgisme Thank you for taking the time and sharing your feedback Charles, I really appreciate it. I hope you will have the chance to try my recipe. Cheers to your health👍
@@EstherB.-pt1os Thank you so much Esther you made my day! All best to you🌞
the speech audio is in mono.
Thank you for letting me know, I wasn't aware of that.
@@MakeLifeWholesome You can change this in your YT video settings.
[me, looking at the point of the video, going right over your head].. :*’/)_ You might have heard of a monologue?
Love your method , but you need to leave your hair alone , maybe pin it up ….
Too much babble at the beginning of the video… get to the recipe ..
How many grams of salt on one liter, irritating again.
Thank you for your time and energy you put in commenting Jacob. To answer your questions, the beets are raw just like all vegetables that you would use for lacto-fermentation. If they need any prior preparation ie. boiling or partial boiling I would definitely mention it in the video. As per the salt amount, I shared the way I make my fermented beets and I do not weight the salt, I measure it by tablespoon per litre. If you prefer in grams, then I suggest you use the conversion chart or app easily available on the internet. However, please keep in mind that different kinds of salt may have a slightly different weight per the same volume. The method I am using works very well and I never had any problems with ferments during my over 20 years fermenting journey. I hope you will give it a try and enjoy the process and the health benefits :)
Why never telling if the beers are cooked or a little cooked? Annoying.
please see the answer under your other comment :)