BEETROOT & TURMERIC KVASS

A kvass is a traditional fermented Slavic and Baltic drink. Its anti-inflammatory probiotics support your digestive system by improving the balance of healthy gut bacteria. You will need to start this three days ahead.

Makes: 1.25 litres (5 cups)

Preparation time: 10 mins plus three days of fermenting

800g or 4 large beetroot, peeled and chopped into 4cm pieces

140g fresh turmeric, peeled, chopped into 4cm pieces

8 black peppercorns

15ml (1 tbsp) sea salt flakes

Bottled filtered water, as needed

1 Sterilise 2-litre (8 cups) glass jar with a lid. 2 Place beetroot, chopped turmeric, peppercorns and salt in a jar. Add enough bottled filtered water to cover beetroot, leaving a 3cm gap at the top to allow for fermentation; screw on lid to seal.

3 Stand at a stable, cool room temperature (away from direct sunlight) for three days or until fermented. When fermented, the kvass will deepen in colour, have a slight sour flavour and small bubbles will appear on the surface.

4 Strain kvass (reserve ¼ cup of the liquid, as well as the beetroot and turmeric, for a second batch, if you like); pour the liquid into a 1.25-litre (5 cups) glass bottle with a lid. Refrigerate until chilled. Store kvass in the fridge; it will keep for up to two months. Serve kvass over ice with mineral water, or mix with freshly squeezed orange juice.

TIPS

* For an easy way to sterilise jars, place them in a preheated oven on 100°C for 20 mins. Cover the lids with water in a pan and boil for five minutes before removing. * Kvass will initially taste quite salty, but it will mellow in flavour and deepen in colour the longer it is stored in the fridge; it may thicken a little too.

* To make a second batch, add 375ml (1 ½ cups) filtered water and 20ml (4 tsp) salt to the reserved liquid, beetroot and turmeric in a sterilised jar. Seal and stand at a stable cool room temperature, away from direct sunlight, for three days or until fermented. Strain kvass (discarding beetroot and turmeric) and pour into a 1-litre (4 cups) glass bottle with a lid, then refrigerate until chilled. The second batch will be slightly less strong than the first.