Beet Kvass is a popular fermented beet drink that is a blood purifier, liver cleanser, probiotic and a nutrition booster that can be made rather easily on your kitchen countertop in a 1/2 gallon Mason jar! Although it's becoming popular now, I recently found out that my Eastern European grandparents thrived on this drink! My paternal grandmother from Russia lived to be a healthy 107.
You use 3 simple ingredients: beets, sea salt, and whey ( vegans can omit and follow the recommended substitution suggested in the ingredients )
You simply soak cut of raw beets, some sea salt and some whey-let it sit to ferment for 2 days and then refrigerate. A half gallon of kvass lasts a long time (at least 2 weeks ) in the refrigerator.
What is whey? Whey is the clear liquid that you can separates in the yogurt and you can make your own whey very easily. Don't leave me yet, read the rest- you will be glad you did!
If nothing else, everyone needs a good source of probiotics to establish and maintain a healthy digestive system that digests your food properly, allows your body to absorb nutrients better, and keep the healthy bacteria thriving in your gut.
Kvass is good for you and what ails you ! I try to drink some daily. Can you buy kvass already made? I've never seen it. But probably- but it is so so so easy to make, I think most people make their own.
How I was introduced to kvass
The first time I ever heard of beet kvass was at my friend Laura's house. Laura bought the book Nourishing Traditions, a book that serves as a manual for homesteaders who are returning to the earth and eating and living in harmony with nature. The recipe for kvass is in the book ( similar recipes are all over Pinterest) and Laura makes it regularly to add valuable probiotics to her diet and help nourish herself and her family. Kvass is an all natural fermented probiotic product which originated in Eastern Europe and was touted for its medicinal properties.
When Laura first introduced me kvass ( about a year ago), I was amazed that she had actually made the concoction herself. I had originally tasted it, politely gave it the stamp of approval and couldn't fathom that I would ever ever ever make it. It seemed so mysterious, weird, and foreign.
However, a year later, I visited Laura at a time that I was not feeling well. I was nutritionally, physically, mentally and emotionally exhausted and run down. Laura was alarmed by my weakened condition and insisted that I drink some of her homemade Kvass on the spot.
At that point, I gladly welcomed the nutrient rich easy to digest drink. It was like drinking a shot of pure magic energy. I felt an immediate benefit. Laura gave me a quart of her precious drink to take home, but not before she taught me how to more for myself.
For the next four days, I drank some of Laura's Kvass on an empty stomach twice a day. Truly, the effects were powerful. My energy returned quickly, and I felt good enough to make my own new batch of kvass two days later.
Kvass is very easy to make
It actually only takes 5- 7 minutes of prep to prepare the kvass, but then it takes 48 hours for the finished product to sit covered on my counter to ferment. After two days, the end product is a beautiful jar of rich blood like looking- red elixer. ( I know we are not used to leaving things out on the counter without refrigeration-but that is how things like sauerkraut, pickled vegetables, yogurt etc. ferments) Fermented food is a very important part of healthy eating.
Kvass is beneficial to drink every day. It is a liver cleanser, energy booster, and powerhouse of nourishment. It's good to know how to make it. It is naturally gluten free, vegan, and nut free.
How to make Beet Kvass
Author: Judee Algazi
Prep Time: 5-7 minutes
Fermenting Time: 48 hours
Makes : 1/2 gallon
- 1/2 gallon jar ( I used a 1/2 gallon Mason Jar)
- Whey ( you have to make your own or skip it and double the salt)
- doubling the salt is too salty for me,
- How to make whey from yogurt ( very very very easy)
3-4 medium organic beets
1 tsp of sea salt
1/4 cup of whey ( or omit the whey and add an additional teaspoon of salt)
filtered or distilled water to fill the 1/2 gallon Mason jar almost to the top
1. Peel and cut the beets into large chunks ( if organic beets, I leave skin on)
2. Place chunks into a clean 1/2 gallon Mason jar
3. Add sea salt and whey. Add water to almost the top of the jar.
4. Stir to mix and cover with a dish cloth and allow to sit on the counter ( outside of the fridge) for
After 48 hours, put the Mason jar lid on the jar and refrigerate. Laura says it will last weeks ( ok she said months) in the refrigerator. Just drink the juice. You can leave the beets in the jar and then discard or discard initially.
|These beautiful organic beets were from my CSA farm this week|
|I left the skin the beets on because they were organic|
|Immediately after assembling the ingredients. Before soaking for 48 hours|
It will be less salty if you use whey.
How to make Whey
1 cup of plain yogurt
1 qt size mason jar ( or any jar is ok)
1 clip or clothespin
|This is whey ( the clear liquid separated from plain yogurt)|
|This is how I separated the whey from the cup of yogurt|
Using a piece of cheesecloth about 4 layers thick ( you can cut what you want) - place a cup of plain yogurt in the middle of the cheese cloth and pull all the sides up together. Place in a Mason ( or any) wide mouth jar and hand over night ( use the clip to hold it) can be left out overnight, does not need to be refrigerated for the first 12 hours while separating ( my husbands family has been making this safely for generations) - OH! the yogurt will turn into Lebnah or as it is known today -Greek yogurt
refrigerate now or enjoy it warm.. yum!
Disclaimer: I am not a medical doctor and am not trying to diagnose or treat disease. The information in my blog is based sharing my own experiences for educational purposes only.
Always consult your medical doctor if you are not feeling well and before changing your diet in any way.
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