Beet kvass with garlic and spices
A source of vitamins, minerals, and probiotics, beet kvass supports gut health and strengthens the immune system. Its refreshing taste with garlic and spicy notes is perfect for improving digestion.
Cut the beetroot (500 g) into pieces of 2-3 cm. If you plan to eat the beetroot later, peel it; if you are only using it for the drink, you can leave the skin on after thorough washing.
Place the beetroot in a clean jar so that it occupies less than half of the volume. Add garlic (5 g), cumin (1.5 g), coriander (1.5 g), and oregano (1 g).
Pour in water (1000 g), then drain the water into a bowl and dissolve salt (22 g) in it. Return the brine to the jar, close the lid, and leave it at room temperature for 3-7 days.
Stir with a clean spoon once a day and push down any floating pieces into the liquid. When bubbles appear on the surface, taste the kvass. The flavor should resemble a slightly sour borscht brine.
Pour the finished beet kvass into a bottle and store it in the refrigerator. Drink in small portions.
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