Fermented Beet Juice (KVASS)

I first discovered Kvass from Nourishing Traditions site three years ago while I was looking for beet juice and pickle beets http://thenourishingcook.com/how-to-make-fermented-beet-kvass/.  It took me couple time to get good at it; I love kimchi and anything fermented so it was natural for me to fall in love with Kvass.  It is very easy to make although it is acquired taste; you will also easily fall in love with it.  If you love sauerkraut, you will love Kvass.

So what is Kvass and what is its benefit?  Kvass is a lacto fermentation of beets.  Originate from Russia and it has become popular among health fanatics.  The benefit of Kvass: medicinal usages, probiotic, blood tonics, increase energy, detox liver, digestive aide just to name a few.

You can make Kvass using 3-4 medium beets (red or yellow) peeled and quartered, 1 teaspoon sea salt, 1/4 cup whey from raw milk or yogurt I personally like yogurt better, and filtered water in a half gallon mason jar fill it up to the neck leave about 1 inch space.  Leave the jar on the counter at room temperature for about 3 days or longer in winter.  The taste is tangy and salty similar to sauerkraut juice; drink one small shot glass morning and night.  I drink about 6 oz every day.

Beet Kvass

Beet Kvass: image from nourished kitchen

About Inspired Life Sanctuary

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