Feast your senses on the vibrant hues of crimson and gold, taste the dazzling synergy of earthy and zesty flavors, and discover the wonder that is Turmeric and Beet Kvass. This time-honored, nutrient-packed powerhouse is a beloved beverage that comes straight out of the Eastern Europe’s culinary heritage. Let’s embark on a delicious journey, exploring its myriad flavors while unleashing the healing potential of this turmeric-infused elixir.
Ingredients List
- 2 large beets
- A 2-inch piece of fresh turmeric, grated
- 1 tablespoon sea salt or Himalayan pink salt
- Filtered water
Instructions
Start by prepping your main characters – the beets and turmeric. Give the beets a good scrub (no need to peel) and cut into small chunks. Peel and grate the turmeric.
Transfer your beet pieces and fresh turmeric into a clean glass jar. Don’t overstuff; allow room for water.
Add sea salt to the mix, an essential component known to aid fermentation.
Fill the jar to the brim with filtered water. Stir well to ensure that the salt is well-dissolved and all ingredients mixed.
Loosely cover the jar with a lid or cloth and let the magic of fermentation happen. Store your jar at room temperature, away from direct sunlight. Patience is key here, let it sit for about a week.
After 7 days, strain the liquid Kvass and refrigerate. Your Turmeric and Beet Kvass is ready to enjoy!
Cooking Time & Servings
Between prep work and fermentation, allow for roughly one week of preparation time. Mind you, good things come to those who wait, and this recipe yields approximately four servings of delightfully tangy Turmeric and Beet Kvass.
Nutritional Information
Each serving of Turmeric and Beet Kvass is a treasure chest full of nutrients. A single glass offers essential minerals, rich antioxidants, and beneficial probiotics. Plus, the turmeric provides a significant source of curcumin, a potent anti-inflammatory. Here’s a peek at its nutritional profile:
- Calories: 40
- Fat: 0 grams
- Carbohydrates: 10 grams
- Protein: 2 grams
- Turmeric: 1/2 gram
Tips and Tricks
- Yes, the wait time is substantial, but remember, fermentation is a fine art, something you can’t rush.
- For a zesty twist, add a clove of fermented garlic or a hint of crushed ginger.
- If your Kvass turns out too tangy, lighten the flavor by mixing it with a bit of sparkling water.
All’s Well That Ends Well
As we bring this culinary journey to a close, remember that Turmeric and Beet Kvass is more than just a refreshing beverage. It’s a wellness drink, a gut-friendly remedy that you must try your hand at. Whether you’re a novice in the kitchen or a seasoned chef, we’d love to hear how your Kvass turned out. Share your experience, snap a picture, and join us in this gastronomic adventure online!
Frequently Asked Questions
Can I use powdered turmeric instead of fresh?
While fresh turmeric provides a potent punch, you can substitute it with 1 teaspoon of good quality turmeric powder.Will this recipe work with other types of salt?
For the finest Kvass, always opt for mineral-rich salts like sea salt or pink Himalayan salt. It helps encourage healthy fermentation.How long does Turmeric and Beet Kvass last in the fridge?
When stored properly in the refrigerator, the Kvass should last for up to a month.Can I use the leftover beets and turmeric from the ferment?
Absolutely, you can use them in salads, smoothies, or even compost them!What if my Kvass tastes too salty or too sour?
Remember, personal preferences vary! Feel free to adjust the salt level in your next batch or dilute the finished Kvass with water to taste.
