I love me my beet kvass… If you were lucky enough to read my first blog post, it detailed how I came to name my nutrition business, Purple Beet Nutrition. So I won’t go into all the details here, but know that there were a few reasons, and beet kvass was one of them.
I came to beet kvass because I was in a healing crisis, and had read of the medicinal qualities of this ancestral fermented drink. Beet kvass is actually my favorite fermented drink. It is a healing tonic that strengthens the blood, detoxifies liver, aids digestion, alkalizes blood, and is truly a healing food… It has been used for centuries because of its medicinal value, and it is relatively simple to make. It is important to note that because it is fermented you might get a healing reaction from drinking it. For example, drink half a cup to start with, and then go from there. If you start to feel a bit funky, then don’t drink more, slowly work your way up from there.
This recipe was adapted from Nourishing Traditions by Sally Fallon. There are many variations, especially when looking at the traditional techniques which do not use whey, and take a longer ferment. Commonly people also use a packet of starter culture in place of the whey. To get a richer kvass, I often juice 1-2 raw beets and add that along with the water to my recipe. Be Creative and Enjoy!
makes 2 quarts
3-5 small to medium raw beets (yields about 2 cups)
2 tsp. sea salt
1/4 cup whey (from yogurt, kefir, raw milk)
Peel and chop beets into bite size pieces, and put into a 2 quart glass container. Add whey, salt, and the water. Stir well (with non metal spoon) and cover tightly. Keep at room temperature for at least two-three days. Store in refrigerator. After the drink is done, I often add pieces to salad, or juice them. Could last up to four weeks. If you happen to get some floaters, just scoop them out… “Remember your nose always knows.”
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