Fermentation How to make Beet Kvass

[@HeidiVillegas]

Get your FREE Herbal Remedy Guide and Cheat Sheet! It's perfect for your home apothecary and kitchen! healingharvesthomestead.lpages.co/lp-herbal-remedy-guide-sign-up/

[@LittleCountryCabin]

Thank you Heidi for a wonderful video full of wisdom❤️

[@HeidiVillegas]

Thank you so much!

[@kimtaylor7544]

Thanks Heidi, this is something I need to try. I love any simple healthy food or drink recipes that you share.

[@HeidiVillegas]

Thanks, Kim! Let me know how you like it!

[@cindyprickett7185]

Great explanation of the whole process Heidi! I may attempt this now after watching you video! Thanks!! 🥰

[@HeidiVillegas]

You're going to love it Cindy! It's got a very unique flavor!

[@carrieott1876]

Great video, Heidi! Thank you for making kvass more approachable and easy to try. 🙂

[@HeidiVillegas]

You're so welcome!

[@ceciliafuentes3299]

I can't wait to try it.

[@HeidiVillegas]

It's really good, and I hope you enjoy it!

[@manettesutton4595]

Heidi’s blog site is full of wonderful information

[@HeidiVillegas]

Thank you so much, Manette!

[@rafael2661]

Great info! Thank you Heidi! 🙌

[@HeidiVillegas]

You're welcome!

[@charitycabagui2271]

Mabuhay! From the Philippine Isalnds. Thanks so much.

[@HeidiVillegas]

Welcome to the community! Thank you for the comment!

[@jeanmccabeCA]

Thank you 😊

[@jeanmccabeCA]

Also liking your new digs ❤

[@HeidiVillegas]

You're welcome 😊

[@HeidiVillegas]

YES! SO much better. The only problem is I don't ever want to leave. And once I'm at home, I also don't want to leave. I'm a terrible transitioner.

[@jeanmccabeCA]

@@HeidiVillegas is there an herb for that 😉

[@deborahlh7747]

Thank you Heidi! I’m excited to make this. You always have such great information and your tutorials are easy to follow.

[@HeidiVillegas]

Thank you Deborah! I appreciate you and the comment, too!

[@cherylrybarczyk2705]

Thank you Heidi ❤

[@HeidiVillegas]

You're so welcome!

[@Echo_blu]

I love beet Kvass. I didn't know you could leave it on the counter or that it lasted that long. That is definitely cheaper than what they sell at the Farmers Market. I'll have to start making it again! Thanks for sharing

[@HeidiVillegas]

Yes, and it really depends on your environment. I'm in a cold, dry area, so I can get away with it more easily than someone in a warmer place can.

[@suemagyari212]

I make beet kvass and put about 1-2 oz. in my sparkling water as a beverage. It is truly thirst quenching and is a refreshing change from sweet sodas.

[@HeidiVillegas]

I know! It really IS thirst quenching, and being somewhat salty, it's a little surprising.... Just tells you that it does the body good!

[@sweett6804]

Thanks Heidi! I have fermented before, but never tried this. Can't wait to do so! And what IS going on with Berkey? We just bought our filter system 2 years ago and now it seems we're stuck without replacements. If anyone knows of filter replacements that fit Berkey, sure would appreciate any suggestions! Maybe we have to buy a different system, and then wait for that to go belly-up too😂

[@deborahlh7747]

I’d like to know too. We’ve had our Berkey for 6 or 7 years and it is heavily used. We even take it when we go camping.

[@HeidiVillegas]

I've heard the EPA messed them up.....but don't quote me on that.

[@faithoverfifty4215]

Thanks for teaching this! I’m ordering some organic beets from Azure to try this. What a great way to work beets and probiotics into your diet.

[@HeidiVillegas]

Yes! It's perfect for this!

[@scoleman4616]

Awesome, can't wait to make this! Thanks

[@HeidiVillegas]

Hope you enjoy🥰 !

[@madmecyr]

I made this following your website a few years ago. So good. I still have some! Do probiotics 'starve' after awhile without feeding? The flavor is fine, no off smells or anything but I'm wondering if it's alive after 2 years.

[@HeidiVillegas]

That's a really great question, and I'll have to do some research. I know that for kombucha (which is a different type of fermentation), once it turns to the vinegar stage the organisms are different and the ones responsible for your lovely kombucha have died off. But with anything that has a mother (or a SCOBY) that's viable, it's still alive. This kvass is made with salt, and it's a lacto-ferment. You don't develop a "mother" with this kind of ferment, but as long as it's raw and preserved, yes, the organisms should be well and good to an extent as long as it hasn't turned. And you can certainly tell! Refrigeration helps. Also, if you see any mold or white liquid at the bottom, this is probably an indication that it's not the best anymore. Maybe we'll have some others weigh in too! But my kvass always lasts way longer than it takes me to drink it up!

[@debram3098]

I adore beets. I need to see it I can find some beets to make this! I am the only one in my household who likes them so this drink may be all mine! 😂

[@HeidiVillegas]

You might be surprised!

[@cherylwmh6543]

I have a Berkey and an Alexa pure water filters (both in stainless steel). I prefer the Alexa Pure because of the height of the filters and the more affordable price.

[@HeidiVillegas]

Thanks for that tip, Cheryl!

[@jwasley5773]

Thank you so much for sharing! I was wondering if you used any special type of salt, or just iodized salt?

[@HeidiVillegas]

I use a quality mineral salt.....NEVER iodized. The mineral salt adds nutrition to the mix, too!

[@darleneschreiber9415]

We LOVE beet kvass! It's been years since I made it, and this makes me want to get started again. However, I don't have any starter! Will it still work without any starter? And how much time does it add, normally?

[@HeidiVillegas]

Try taking some whey from a carton of plain and simple yogurt without any strange additives. I've used that plenty of times. Or, if you have sauerkraut that's raw, you can strain off some of that liquid. Or....just increase the salt! :-)

[@darleneschreiber9415]

Thank you! @@HeidiVillegas I do have raw sauerkraut!

[@cmay2840]

What's the shelf life?

[@HeidiVillegas]

Do you know what? I honestly don't know because I've never once had a batch go bad on me. I generally drink it up before it turns. BUT, this batch I showed here has been on my counter just fine since last July! That's around 8 months! And I'm just now getting around to drinking it, and it's amazing.

[@ginnyeastburn9652]

Do I take the beets out at the end or leave them in there?

[@HeidiVillegas]

Hey, Ginny! You can do it either way. When you take them out, you can then cook with them if you want to! Toss them into a soup or something. :-)

[@mother8576]

Do you have any kumbucha videos?

[@HeidiVillegas]

Not now, but I'll make some if people seem to like the fermentation videos. I love kombucha, and it's been awhile since I made any----it's time!

[@marianlund3650]

I made beet kvass (with someone else's recipe, don't remember how much salt), using my own whey as a starter, and fine sea salt. I tasted it after about 5 days. It was bubbly and all seemed well, but the intense saltiness made me gag. How low can you go with the salt, and does it matter what type?

[@HeidiVillegas]

This is one reason I tend to go more lightly on the salt. If you use the whey, you really don't need a whole lot of salt, I've found. Play around with this! I like to use healthy, pure mineral salt of some type, like Redmonds.

[@marianlund3650]

Thanks Heidi. I'll have another go. I drink beetroot juice almost daily anyway for my high blood pressure, but the added probiotics would be a bonus. @@HeidiVillegas