Beet Kvass is a traditional health tonic that provides numerous benefits to its consumer. From Sally Fallon in Nourishing Traditions, "This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the bloods, cleanses the liver and is a good treatment for kidney stones and other aliments."
Beet Kvass is a lacto-fermented drink that is made much the same way as one prepares traditional pickles. (This recipe is also from Sally Fallon in Nourishing Traditions)
- 3 Medium Beets- Cleaned, scrubbed, and very coarsely chopped
- 1/4 cup whey
- 1 tablespoon sea salt
- filtered water, enough to fill a 1 or 2 quart jar
First chop beets and add to jar, which has been well cleaned. Then dissolve sea salt into filtered water and pour over the beets. Leave about 1/2 inch between the top of the liquid and the lid of the jar. Seal tightly with lid and let sit for 3 days, upon which is ready to consume, and will store for up to several months.
NOTE: I have already posted how to make whey, as well as live culture cream cheese, from yogurt HERE.
If you do NOT have whey, substitute another 1.5 or 2 tablespoons of salt.
NOTE: If you save a bit of liquid from the first batch of kvass, that can be substituted for the whey in the next batch that you prepare.