Beet Tea Recipe (Beetroot Kvass Base)

Beetroots: Fresh, firm, and deep red in color, these are the star of the recipe, providing earthy flavors and vibrant color.

Salt: Essential for the fermentation process, it helps to preserve the beetroots and develop the unique taste.

Filtered water: Used to create the base liquid for the beet tea, ensuring a clean and pure flavor.

To enhance the flavor of your beetroot kvass, consider adding a few slices of ginger or a couple of garlic cloves to the jar before fermentation. These additions can provide a subtle spice and depth to the beet tea.

• beetroots - Substitute with carrots: Carrots provide a different but pleasant sweetness and earthy flavor, though the color will be different.

• beetroots - Substitute with radishes: Radishes offer a peppery taste and a similar crunch, but the flavor profile will be spicier.

• salt - Substitute with sea salt: Sea salt can be used as it has a similar salinity and mineral content.

• salt - Substitute with kosher salt: Kosher salt is less dense and can be used in the same quantity for a similar effect.

• filtered water - Substitute with spring water: Spring water can be used as it is also free from impurities and has a clean taste.

• filtered water - Substitute with distilled water: Distilled water is another pure option, free from minerals and contaminants.

• Once your beet tea is ready, pour it into a clean, airtight glass jar or bottle. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Store the jar or bottle in the refrigerator. The cool temperature will slow down the fermentation process, preserving the beetroot kvass for up to two weeks.
• If you want to keep it for longer, consider freezing. Pour the beet tea into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to defrost only what you need.
• When ready to enjoy, simply thaw the desired amount in the refrigerator or at room temperature. Give it a good stir before serving to ensure the flavors are well-mixed.
• For an added twist, you can infuse your beet tea with herbs like mint or basil before freezing. This will give your drink a refreshing burst of flavor when you defrost it.
• Always label your jars or containers with the date of preparation. This will help you keep track of its freshness and ensure you consume it within the optimal time frame.
• Avoid storing the beet tea in plastic containers, as they can absorb odors and flavors, which might alter the taste of your drink. Glass is always the best option for maintaining purity.
• If you notice any off smells, mold, or unusual changes in color, discard the beet tea immediately. Safety first!

• Pour the beet tea into a small saucepan and heat over low to medium heat until it reaches your desired temperature. Be careful not to boil it, as this can alter the flavor and reduce the nutritional benefits.
• If you prefer using a microwave, pour the beet tea into a microwave-safe mug or bowl. Heat it in 30-second intervals, stirring in between, until it is warmed through.
• For a more traditional approach, you can use a double boiler. Fill the bottom pot with water and place the beet tea in the top pot. Heat gently, stirring occasionally, until it is warmed to your liking.
• If you have a sous-vide machine, set it to a low temperature (around 140°F or 60°C). Place the beet tea in a vacuum-sealed bag or a jar, and immerse it in the water bath until it is heated through.
• For a quick and easy method, use an electric kettle with a temperature control feature. Set it to a low temperature and pour the beet tea into the kettle. Heat until it reaches the desired warmth.

• Jar: A container to hold the beetroots, salt, and water during the fermentation process.

• Cheesecloth: A breathable fabric to cover the jar, allowing air to circulate while keeping contaminants out.

• Knife: Used to peel and chop the beetroots into smaller pieces.

• Cutting board: A surface to safely chop the beetroots.

• Measuring spoon: To accurately measure the salt.

• Measuring cup: To measure the filtered water.

• Strainer: To separate the liquid from the solid beetroot pieces after fermentation.

• Refrigerator: To store the strained liquid and keep it cool before serving.

Prepare ingredients in advance: Peel and chop the beetroots ahead of time and store them in the refrigerator.

Use a food processor: Quickly chop the beetroots using a food processor instead of doing it by hand.

Measure salt beforehand: Pre-measure the salt and keep it ready to add to the jar.

Filtered water ready: Have filtered water ready to pour, saving time during preparation.

Batch preparation: Make a larger batch of beetroot kvass to save time on future servings.