Fermented foods are the hottest new trend in the nutrition world despite their ancient and historical use throughout the ages for health and vitality.
Beet Kvass, is a traditional fermented beverage from Eastern Europe. It was revered for it’s medicinal qualities which we now know are related to the probiotics, vitamins and minerals it contains. Kvass can promote regularity, aid in digestion and support the liver in its detoxification process.
I like Beet Kvass because it’s relatively easy to make that even a beginner can manage. I regularly recommend it to clients to help with a variety of health complaints, but often get feedback that it’s TOO salty, TOO grassy, TOO beety, TOO yuck.
As a determined supported of simple ferments, I discovered and adapted a recipe that is much more palatable and even tasty…
BEET KVASS RECIPE
- 2-3 medium beets, peeled and cubed (if organic, do not have to peel but you should still scrub clean)
- 1/4 head cabbage, green, chopped
- 1/2-1 medium onion, white, chopped
- 1-2T bsp sea salt
- 1 Tbsp juice from other raw ferment
- 1/2 gallon glass jar with tight fitting lid
- filtered water
Sanitize your work space. Clean your veggies.
Roughly chop and cube veggies. Layer them in the jar alternating with salt. Add onions and cabbage first, then top with beets as they help weigh the other veggies down. You can lightly pack the veggies in the jar with care to leave 2 inches of space at the top.
Cover with filtered water, leaving at least 1 inch between water level and lid.
Close jar and leave in a dark space.
Transfer to refrigerator after 3-7 days or until the kvass tastes good to you. It will get more sour the longer it ferments.
Drink 1-2 oz/day with meals to aid in digestion and support gut health.