Beet Kvass is a fermented beverage that is full of gut healthy probiotics and nutrients.
What is Beet Kvass?
Kvass is an Eastern European fermented beverage that originated in Russia, Ukraine and possibly Poland. The word Kvass means “to become sour.” It has been made for centuries to drink and also use in some traditional dishes. There are two different ways to make Kvass, either with beets or with stale bread. I like the beets because they are have so many health benefits. It is a super nourishing tonic!
Benefits of Beet Kvass
By drinking 4 ounces of Beet Kvass daily you are increasing good bacteria in your gut and adding lots of nutrients and antioxidants to your diet. Beets are an excellent source of vitamin C, vitamin B, magnesium and potassium. Studies have shown compounds in beets to support the heart by increasing blood flow, reducing LDL, HDL and total cholesterol along with lowering homocysteine levels which is great news for those with MTHFR mutations. They can also help to lower inflammation and protect against cellular damage. According to more research beets can help to reduce pain due to osteoarthitis.
If you want a good liver detox the phytonutrient betaine found in beets can help! Betaine protects against fatty liver disease which is on the rise and can help guard against hepatoxins. Beets also increase bile flow through your liver and gallbladder.
You won’t believe how easy it is to make this Beet Kvass! I followed a recipe from Sally Fallon Morell in her book Nourishing Traditions and that’s what I’ll be sharing here. All you need is 3 large organic beets (I used Gold Beets this time), salt, filtered water, 1/4 cup whey but if you don’t have whey there are other options.
Peel and chop coarsely 3 large beets. Place them in a half gallon mason jar. Add 1 Tablespoon sea salt and 1/4 cup whey. If you don’t have whey then double the salt to 2 Tblsp or add 1/4 cup pickle or sauerkraut brine. Using brine will result in a better fermented Kvass. Then fill with filtered water up to the neck of the jar. Stir everything up well. Cap and place on container for 2 days.
After 2 days transfer to the refrigerator. When you have drank most of the Kvass you can do another fermentation round. Simply fill the jar back up with water and place on the container another 2 days then transfer to the refrigerator again. You only want to do 2 fermentation rounds with the same beets but you can save 1/4 of the liquid to use in place of whey for when you make another batch.
Optional additions to Beet Kvass: You could add 3 inches of fresh chopped Ginger or a couple of sliced garlic cloves. I have not tried this but Turmeric might be a nice addition too!
Pin it for later:
Leave a Reply