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Super Easy Beet and Pink Lady Apple Kvass

Fermented beet and apple kvass

I am over the moon with this Kvass! Having been a Kombucha brewer for many years, I’m needing to up the ante on supporting my immune system and am playing around now with other ferments as part of my #100DaysFermented personal challenge. You could say I’m expanding my repertoire of fine ferments, however I’m actually very interested in the whole concept of food as medicine. In some ways, I feel like I’ve walked a great big

life circle that’s brought me right back to the basics of how I wanted to live as a young woman. It’s kinda funny when I think of it, but my old Girl Guide Leader bought me a preserving kit for my 21st birthday, 30 years ago. God rest her soul, I think she knew me better than I knew myself!

I’m loving some of the research and reading I’ve been doing around Kvass, and apparently you can pretty much make it out of almost any root vegetable and even some fruits. This recipe is a 5 star easy peasy no fail, unless of course the wild yeast and bacteria in your environment are super friendly and want to play, which is what happened to this bad boy:

I don’t know that there’s anything one can do to prevent this, other than what I always do – make sure all containers have been thoroughly cleaned, cover and secure with a clean linen cloth and let each brew do it’s thing.  After a huge wave of disappointment about losing this brew, I got to work with my 2 remaining beets and a pink lady apple and can’t tell you how divine it tastes. 

Beet and Pink Lady Apple Kvass
5 star easy recipe for Beet and Apple Kvass
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 2 medium organic beetroot
  2. 1 large pink lady apple
  3. 1 litre filtered water
  1. Wash beets and apple but do not peel.
  2. Slice in uniform thickness - not too thin and not too thick.
  3. Place in clean wide mouth jar
  4. Pour water over
  5. Place clean cloth on top of jar and secure with rubber band
  6. Leave to brew for 2 - 3 days depending on temperature/climate
  1. I tend to wait for the brew to bubble and create what looks like a scum on top of the brew. This is actually the wild yeast and bacterias doing their thing, which is crucial for a successful brew.
  2. Pop a straw in to the brew and sip a quick taste to make sure it's to your liking.
  3. This blend tends to be a thinner and sweeter than a traditional beet kvass, and I like to pour mine in to recycled bottles that I buy my capers in as a single serve daily shot!
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