Beet Kvass Recipe.
So. What is beet kvass?
Beet Kvass is a delicious fermented tonic. Essentially, it is the nourishing, probiotic-rich brine of fermented beetroots, enjoyed as a drink.
As beet kvass ferments, the beets release their red pigments which gives the kvass a distinctive vibrant pink-red colour. The fermentation process allows beneficial bacteria to grow proliferate, making kvass a probiotic tonic with similar properties that you find in other probiotic foods like saurkraut or kimchi. Beet kvass is reported to have many benefits for heart, liver, and digestive health.
The incredible health benefits of lacto-fermented food are undeniable. As chopped beets mix with sea salt, the sugar and starch convert to lactic-acid, preserving the kvass. The finished drink is full of beneficial enzymes, friendly bacteria, and increased vitamin levels.
I encourage you to regularly eat lacto-fermented vegetables, and incorporate beet kvass into your diet, as it will promote healthy gut flora, and support greater absorption of nutrients from your food.
Sally Fallon in Nourishing Traditions says (page 610): “This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce 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.”
YOU WILL NEED:
-2-3 Beetroots, chopped into chunks
-A 1L glass jar
-Filtered water.
-unrefined sea salt.
OTHER OPTIONAL FLAVOUR ADDITIONS:
-Onion
-Garlic
-Lemon or orange rind
-Cabbage
- 3-4 Jumiper berries, bruised or crushed.
-ginger
PROCESS:
Gently wash any dirt from beets. Cut the beets into large chunks. There is no need to peel the beets.
Place beets (and any other optional ingredients) in glass jar.
In a separate jug, mix a 2% salt brine. Ie, 20g salt to a litre of water. To cover your beets if using a 1L jar, you will most likely need about 500g water. So, mix 500g water with 10g (2 level teaspoons) salt.
Fill the jar with your salt brine. Make sure to leave about 2cm of space between the top of the water and the lid.
Cover tightly with lid and place in a warm spot in your home.
Allow the beet kvass to ferment for 1-2 weeks.
Strain the mixture.
You may enjoy the fermented beetroot and other vegetables chopped roughly through a salad, or served on a cheese platter.
Pour the kvass liquid into a bottle and store in a bottle or jar the fridge. This is your beetroot kvass. Enjoy a small glass every day for optimal health.
You can also enjoy beet kvass in many other ways. I love to mix it though a tahini salad dressing- it makes a beautiful pink dressing. Or, why not drizzle it over soups and other meals? It is a beautiful and artistic way to boost your meals with flavour and beneficial probiotics- kids love it too!
How do you enjoy beet kvass? How has it improved your health?
Comment below.
Yours in health and microbes, Sammi xx