Domowy Zakwas z Buraków (Homemade Beetroot Kvass)

Zakwas z buraków is a traditional Polish fermented beverage known for its earthy, tangy flavor and numerous health benefits. This probiotic-rich drink is made by fermenting beets with salt and water, creating a natural source of gut-friendly bacteria. It’s commonly consumed in Poland and other Eastern European countries, often as a refreshing drink or a base for soups like borscht. The vibrant red color and rich taste of beetroot kvass make it a popular and healthy alternative to sugary drinks.

Ingredients:

4 medium-sized beets
1 liter of water
1 tablespoon of salt (preferably sea salt)
2 garlic cloves (optional)
1-2 bay leaves (optional)
1 slice of rye bread or a small piece of sourdough bread (optional for added fermentation)
Directions:

Prepare the Beets: Peel and chop the beets into small cubes or slices. You can leave the skins on if you prefer a more rustic texture, but peeling will give a smoother flavor.
Mix the Ingredients: In a large, clean jar, place the chopped beets. Add the garlic cloves (if using), bay leaves, and salt. Fill the jar with water, making sure the beets are fully submerged.
Ferment: Cover the jar with a clean cloth or a loose-fitting lid to allow gases to escape. Place it in a warm, dark spot, like a kitchen counter, for 3-5 days. You can optionally add a slice of rye or sourdough bread to speed up fermentation, but it’s not necessary.
Taste Test: After 3 days, taste the kvass. It should have a tangy flavor. If it’s not sour enough, let it ferment for another day or two.
Strain and Refrigerate: Once it has reached your desired level of sourness, strain the liquid to remove the beets and other solids. Store the beetroot kvass in the refrigerator to slow down the fermentation process.
Serving and Storage Tips: