Golden Kvass with Ginger & Turmeric

This Golden Kvass with Ginger & Turmeric is a great naturally fermented beverage to have on hand during cold and flu season. Packed full of the natural healing properties of ginger, turmeric and probiotics it really helps to prevent illness and healthy digestion.

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I started making this golden kvass and have continued to keep it on hand. It is love at first sight when I see golden beets at the farmers market since the stall I buy them from uses organic practices to grow all of their produce. Rick and I prefer the taste of this golden kvass recipe over kvass made with red beets because it seems to be a bit milder to my taste.

Have you ever tried golden beets?

If you can only find red beets you can certainly make this recipe with them, however it will not be this lovely shade of gold.

There is a great beginner recipe for Beautiful Beet Kvass {FP} on page 461 of the Trim Healthy Table Cookbook, along with the snack sized beet it creamy smoothie {S or FP}on page 493.

A little bit of background about my own journey with Beautiful Beet Kvass

I have to send a huge shoutout to my friend Dawn over at Oh Sweet Mercy. She came to help me when I broke my wrist. Neither of us had ever made kvass and I really wanted to try it so yep she helped me make it even though she doesn’t like beets at all.

I have to tell you that the longer the kvass sits in your fridge the mellower it gets, by the time I had finished the batch we made it was probably 6-8 months from the beginning of the fermentation process.

But every time I saw that jar, I thought of her kindness of driving for about 4 hours one way to come help me. She is truly my Trim Healthy Sister as I would have never met her without the THM community.

Supplies You Need To Make Golden Kvass

• • Golden Beets, about 1 pound or 5-6 small to medium
  • 2″ of fresh ginger root and fresh turmeric root
  • A few black peppercorns
  • Mineral Salt (I use THM Mineral Salt, but you can use any high mineral salt that you have on hand)
  • Filtered or Spring Water, but I use bottled water so that I know it doesn’t contain a bunch of chemicals and such.
  • A Large Mason Jar or Fermenting kit 

Or these cool silicone fermenting lids

How I Make Golden Kvass with Ginger & Turmeric

5 from 1 reviews

Golden Kvass with Ginger & Turmeric

 

Author: Judy

Nutrition Information

• Serves: 8

• Serving size: 4 ounces
• Calories: 21

• Carbohydrates: 5g
• Sodium: 608mg
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Recipe type: Drinks

Cuisine: Russian

Prep time:  10 mins

Total time:  10 mins

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A classic fermented probiotic beverage with wonderful health benefits.

Ingredients

• 1 pound beets (washed and quartered)
• 3 Tablespoons fresh ginger root (peeled and minced)
• 1 Tablespoon fresh turmeric (peeled and minced)
• 5 each black peppercorns (cracked)
• 2 teaspoons THM Mineral Salt
• 4 cups water (I use filtered or spring water)

Instructions

1. Using a clean and sterilized ½ gallon mason jar or fermenting crock, place chopped beets, ginger root, turmeric and black peppercorns into your jar.
2. Dissolve your THM Mineral Salt into the water. Pour over the convents of jar tapping the jar to release any air pockets.
3. Place the lid on your jar and allow to sit out of direct sunlight on the counter.
4. Release fermentation gasses daily for 3-4 days, by loosening the lid for 15-30 minutes daily.
5. Strain your kvass through cheese cloth and add additional salt and water to the solids, Repeat for a second fermentation.
6. Store kvass in the refrigerator. (I have had a batch last for over 12 months refrigerated without an issue)

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