Beet Kvass

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Spring is the season for detoxification and it also seems to be the season of abundant beets in my garden. While reading my favorite new book, The Nourishing Traditions of Baby and Child Care, I came upon this enticing recipe for Beet Kvass. It is a Russian medicinal beverage that has all the traditional benefits of probiotic drinks. It is also known to be an especially good liver cleanser and digestive aid and has reportedly been helpful in cases of allergies, chronic fatigue, chemical sensitivities. “Beets are loaded with nutrients. One glass morning and night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.” It is also used in “treating candida overgrowth and reestablishing health gut flora after antibiotic use.” -Nourishing Traditions

Beet Kvass

Ingredients
  • 2-4 beets
  • ¼ cup whey or juice from sauerkraut (I use homemade whey strained from my raw milk yogurt)
  • 1 tablespoon sea salt or himalayan salt
  • filtered water
  • half gallon glass jar
Instructions
  1. Wash beets and peel (if not organic) or leave skin on (if organic)
  2. Chop beet in to small cubes but don’t grate.
  3. Place beets in bottom of half gallon jar.
  4. Add whey/sauerkraut juice and salt (If you don’t want to use whey or sauerkraut juice, you can double the salt instead, though it may take longer to ferment)
  5. Fill jar with filtered water.
  6. Cover with a lid, towel or cheesecloth and leave on the counter at room temperature for 2 days to ferment. I actually prefer 3 days as it is a bit more fizzy and sour.
  7. Transfer to fridge.
  8. Consume as desired. I drink 3-4 ounces each morning and night.

Keep in mind that cleansing should be done well before conception and not during pregnancy.

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