Fermented Beet Kvass Recipe
Fermented Beet Kvass is a naturally fermented beverage that contains healthy probiotics and can help boost immunity.
Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems. (2)
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Beet kvass is a natural blood-forming tonic that aids digestion, cleanses the liver, and alkalizes the blood. Although it is sour in taste, it has a strong alkalizing effect and regulates the body’s acid-base balance.
Fermented Beet Kvass Recipe
Ingredients:
4 large organic beets
1 tablespoon sea salt (Himalayan or Celtic, non-iodized)
1 tablespoon organic cane sugar
4 cups of filtered water
2 sliced garlic cloves
1 teaspoon cumin
Although the beets themselves are rich in sugar, do not worry about using white sugar, during fermentation most of the sugar is used to feed the probiotic bacteria. The end result is a healthy, probiotic beverage that is low in sugar along with all the benefits of fresh beets.
Step-By-Step Instructions:
Wash and peel the beets. Cut them into thick slices.
Place them tightly in a sterilized 8 cup glass jar alternating with cumin and sliced garlic.
Mix 4 cups of filtered water with 1 tablespoon of sea salt and 1 tablespoon of sugar. Use filtered water as tap water may inhibit fermentation due to the chlorine. Do not use iodized salt as this will inhibit fermentation too.
Pour this brine into the beets, leaving an inch of headroom at the top. All the beets must be completely covered. If they stick out or float to the surface, they’ll get mouldy. If you have trouble with keeping them down, it might be worth investing in fermentation weights.
Cover the jar with gauze or cotton cloth rolled up in 2-3 layers and fixed with a rubber band.
Allow the kvass to ferment at room temperature in a dark area for 3 days. I usually place mine in a cabinet.
When the kvass is ready, strain the beets if you like. Pour the liquid into a clean jar with a tight fitting lid and refrigerate. You can also leave the beets in, like I do.
Once fermented and refrigerated beet kvass can easily survive many weeks in the fridge. It will continue to ferment, but at a very slow rate. You can label it with a date, so you know when it was made.
Drink half a glass morning and evening.
Step By Step Video Instructions
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Sources:
- The World’s Healthiest Foods. Beets
- The Weston A. Price Foundation. Kvass and Kombucha: Gifts From Russia.