Last updated on March 28th, 2023 at 06:59 pm
Beet kvass is one of our favorite probiotic shots to take daily (okay, every few days.) Firstly, beets contain a powerhouse of nutrients. Secondly, combining that with the art of fermentation, you have a beautiful tonic filled with valuable medicinal properties and digestive support. As a result, beet kvass benefits make this tonic a beautiful must-have nourishing addition to every home therapeutic kitchen.
This beet kvass recipe is super simple to make. For example, you only need fresh beets, sea salt, filtered water, and whey. As a result, you culture the beets in the brine made from the other ingredients and let it sit on the counter for a few days and ferment. It tastes very similar to beet juice – slightly sour and salty with an earthy undertone.
As the beets ferment, they release their beautiful pigments into the brine, giving the final tonic that gorgeous hue. Furthermore, fermentation also increases beneficial bacteria, making it a great source of food-based probiotics.
Some beet kvass benefits include:
- blood building
- promotes regularity
- digestive aid
- alkalizes the blood
- liver cleanser
- support gut microbiome
- fantastic support for kidney stones
In conclusion, beet kvass is an excellent addition to salad dressings, sauces, or soups because of its beautiful bright hue.
Drink a 4oz shot on an empty stomach each morning.
Beet Kvass
A simple tonic to support digestion, blood, gut flora, and the liver.
- 2-4 large, beets
- ¼ cup whey
- 1 tbsp sea salt
- filtered water
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Wash the beets; if you are using organic beets, keep the skins on, if you are using non-organic peel the skin. Chop the beets into ½ inch pieces.
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Put the beets at the bottom of half a gallon glass jar. Whisk the whey and sea salt into 3 cups of filtered water. Pour the brine into the jar. Fill the rest of the jar with more filtered water until all the beets are submerged,
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Seal the glass jar with a lid and leave it on the counter for 2-3 days to ferment.
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Once it is nice and bubbly and done fermenting – strain out the beets. Store the beet kvass in a glass jar with a lid in the refrigerator for about two weeks.
You can add some variations to your beet kvass to enhance the flavor. Simply follow the recipe and then drop some of the following ideas into the jar – it really is that simple.
- Add star anise or cinnamon sticks to your beet kvass to change up the flavor.
- Adding citrus fruits will soften the strong flavor of the beets.
Resources for further learning:
– Wild Fermentation by Sandor Katz
Disclaimer: This post is not intended to provide medical advice, diagnosis, or treatment and is for educational purposes only.
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