Gold Beet Kvass
Gold Beet Kvass
I really enjoy the taste of gold or pink beet kvass — red can be a little much for some people.My big secret is the star anise. When I sold it in a small cafe, people were hooked on the flavor because of this one ingredient! It’s very refreshing — the perfect combination. This is my probiotic drink of choice and I believe it far exceeds kombucha as far as health benefits.To find out more about the amazing benefits of beet kvass, you’ll find a lot on Google.
Ingredients
- 6-8 tsp. Fine sea salt (I use real salt)
- Star anise
- 1/4 head cabbage
- 1/2 red onion
- 3 bunches beets
- 2 tablespoons fermented pickle juice
- Clean filtered water to fill to the top
Instructions
- Dissolve the salt with some water in a 1/2 gallon mason jar. Add cleaned chopped beets in the jar with cabbage, onion, and star anise. Add water to the top... I personally don’t peel the skin of beets because I want the nutrition — but I do cut the tops where it holds the most dirt.
- Place your fermentation lid on. I use krautsource.
- Ferment in cool dark place for 3 days. Then put it in the fridge to continue to ferment slowly.
- When you’re ready to drink it, pour the fermented liquid into small drinking jars.