Kvass is a traditional fermented beverage originating from Eastern Europe, typically made from rye bread, resulting in a slightly cloudy, light-brown drink with a sweet-sour taste. Variations of kvass incorporate ingredients like berries, cereals, vegetables, fruits, herbs, and honey to enhance its flavour. One notable variant is beet kvass, which utilizes beetroot as the primary fermenting agent. Beetroot is rich in bioactive phytochemicals that offer numerous health benefits, including antioxidant, antibacterial, antiviral, and analgesic properties. It supports digestion, increases iron levels, and is a good source of dietary fiber. Fermenting beetroot into kvass not only preserves these benefits but also introduces probiotics, promoting gut health and enhancing nutrient absorption.

A recent study aimed to develop a beetroot-based kvass by combining beetroot with ginger, lemon, rock salt, rock candy, and mint powder to achieve a desirable taste. Multiple trials were conducted, and sensory evaluations were performed by 30 semi-trained and trained panel members using a 5-point hedonic scale. Among the three formulations, the third trial (T3) received the highest acceptability score and was selected for bulk preparation, yielding 1500 ml for further storage studies. The quality of the beetroot kvass was assessed over a 20-day storage period, focusing on physical, chemical, microbial, and sensory attributes. The results indicated no statistically significant differences between the initial (0th day) and final (20th day) evaluations, suggesting that the product maintained its quality throughout the storage period. Incorporating additional ingredients like ginger, lemon, and mint not only enhances the flavour profile of beet kvass but may also contribute additional health benefits. For instance, ginger is known for its anti-inflammatory and digestive properties, while lemon adds vitamin C and a refreshing taste.

In summary, beetroot kvass is a nutritious, pro biotic-rich fermented drink that combines the inherent benefits of beetroot with those introduced through fermentation. The study demonstrates that a well-formulated beetroot kvass can maintain its quality over a 20-day storage period, offering a health-promoting beverage option that is both stable and enjoyable.