Beet Kvass: Fermented Beet Juice
Beet Kvass is traditional, functional food medicine. It can be used for cleansing the body, building blood, relieving constipation, supporting intestinal flora, strengthening immune function and has marked anti-cancer properties. Daily serving size: 2-4 oz.
Recipe: 1 two-quart glass jar
2 large organic beets, peeled and chopped
¼ cup whey (this is the enzyme rich liquid found in milk after curdling…I use the liquid from Strauss whole milk plain yogurt.)
1 Tbsp. sea salt
Filtered Water
Non-Dairy Alternative: Add 11/2 tablespoons of salt to beets and omit the whey
Preparation:
Place beets, whey, salt and water in glass jar and allow to ferment on your counter for 2-5 days depending on how warm it is in your kitchen. The warmer the kitchen, the quicker the fermentation process.
After fermentation, strain beets, cover and place in refrigerator. You may use this liquid to start your next patch of kvass. If you do this, add ½ cup of liquid to your new batch.
Recipe: 1 two-quart glass jar
2 large organic beets, peeled and chopped
¼ cup whey (this is the enzyme rich liquid found in milk after curdling…I use the liquid from Strauss whole milk plain yogurt.)
1 Tbsp. sea salt
Filtered Water
Non-Dairy Alternative: Add 11/2 tablespoons of salt to beets and omit the whey
Preparation:
Place beets, whey, salt and water in glass jar and allow to ferment on your counter for 2-5 days depending on how warm it is in your kitchen. The warmer the kitchen, the quicker the fermentation process.
After fermentation, strain beets, cover and place in refrigerator. You may use this liquid to start your next patch of kvass. If you do this, add ½ cup of liquid to your new batch.
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