I have spoken in previous posts about the extremely necessary benefits of fermented foods to repopulate our mostly depleted gut flora. There are many fermented foods that can deliver these valuable probiotics to us but some say that Beet Kvass is the mightiest of the tonics. Beet Kvass is one of the oldest fermented beverages and it has long been valued for it’s powerful medicinal qualities. It is also a fantastic digestive aid. To quote Sally Fallon “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”. I think the best thing about Beet Kvass is that it is super easy to make AND tastes delicious so I thought I would share her recipe here.
3 medium or 2 large organic beetroots – peeled and chopped up coarsely
1/4 cup whey
1 tablespoon sea salt
Place beetroot, whey and salt in a 1 litre glass container (mason jars are perfect). Add filtered water to fill the container. Stir well and cover securely (I like to cover mine with a muslin cloth or a light tea towel until it is finished fermenting). Keep at room temperature for 2 days before transferring to a refrigerator.
When most of the liquid has been consumed, you can fill it up again with water and keep at room temperature for another 2 days. This brew will be slightly weaker than the last. After this you will have to throw the beetroot away and start a new batch.
Beet Kvass is meant to be taken in small doses daily. Approximately 30ml is sufficient.