A (traditionally Ukrainian) fermented beverage made from beets.
According to Sally Fallon in Nourishing Traditions, beet kvass is:
“valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One glass morning and night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.”
How to Make Beet Kvass
An inexpensive health tonic of fermented beet juice that is a healthy, salty and earthy health booster!
- 2-4 beets
- 1/4 cup whey (from your kefir) or juice from sauerkraut
- 1 tablespoon sea salt or himalayan salt
- filtered water
- half gallon glass jar
- Wash beets and peel (if not organic) or leave skin on (if organic)
- Chop beet in to small cubes but don’t grate.
- Place beets in bottom of half gallon jar.
- Add whey/sauerkraut juice and salt (If you don’t want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment)
- Fill jar with filtered water.
- Cover with a towel or cheesecloth and leave on the counter at room temperature for 2-7 days to ferment.( several days to a couple of weeks, depending on your taste)
- Transfer to fridge.
- Consume as desired. I drink 3-4 ounces each morning and night.
A film sometimes develops over the top, either during or after fermentation or when in storage. I usually just filter it through a cheese cloth, and it’s good to go for another while.
Feel free to get in touch if you need more specific instructions, and thank you for your feedback to my blog.