Rohujuure

Rohujuure is a Finnish term that translates to "red root" and typically refers to a type of fermented beet kvass. Kvass is a traditional fermented beverage originating from Eastern Europe, commonly made from rye bread. However, in Finland, a popular variation utilizes red beets as its primary ingredient, giving rise to the name rohujuure.

The preparation of rohujuure involves a simple fermentation process. Sliced or cubed red beets are combined with water and often a starter culture, such as whey or a small amount of existing kvass, to encourage fermentation. Salt is usually added to aid in preservation and flavor development. The mixture is then left to ferment at room temperature for several days to a week. During this time, lactic acid bacteria convert sugars in the beets into lactic acid, creating a slightly sour, effervescent, and tangy beverage.

Rohujuure is often consumed for its purported health benefits, as fermentation can introduce beneficial probiotics. It is also appreciated for its unique, earthy, and slightly sweet flavor profile. While often drunk on its own, it can also be used as a base for soups or as a flavorful addition to dressings. The color of rohujuure is a vibrant, deep red, inherited from the beets.