What is Beet Kvass?

Beet Kvass is probiotic tonic and is made through the process of fermenting beets. All the health benefits of those beautiful bright red beets become more bio-available through fermentation. In Fats Part 5 there is a list of Therapeutic Foods To Optimize Fat and Beets are at the top of the list! The tonic also contains beneficial bacteria and enzymes that result from the fermentation. Beet Kvass has a long tradition in Eastern European countries, where it is consumed as a tonic for general health.

This tonic is packed full nutrients. It has been used as a blood tonic, liver cleanse, treatment for kidney stones, a boost for immune function, combat fatigue, chemical sensitivities, allergies and digestive problems.
Use your Beet Kvass in place of vinegar in salad dressings and as an addition to soups.

Beet Kvass Recipe
3 medium or 2 large organic beets, peeled and chopped up coarsely
1/4 cup sauerkraut juice, pickle juice, or whey
1 tablespoon sea salt
filtered water

  1. Wash the beets, peel and coarsely chop in cubes
  2. Place beets in bottom of 1/2 gallon glass jar
  3. Add salt and choice of sauerkraut juice, pickle juice or whey
  4. Fill jar with filtered water leaving 2 inches of space at top of jar
  5. Cover with cheesecloth and leave at room temperature for 2-3 days and then transfer to refrigerator for up to 30 days (The fermentation process may take longer in winter months)
  6. If a froth develops on top, simply skim off the top. Do a daily taste test until the taste is pleasing.
  7. Reserve some of the liquid for your next batch of beet tonic

Note: Do not use grated beets in the preparation of beet tonic. Grated beets exude too much juice resulting in too rapid fermentation that favors the production of alcohol rather than lactic acid.

If you’re new to beet kvass you may want to start by drinking 1 ounce per day, gradually increasing the amount to 8 ounces. 4 ounces in the morning and 4 ounces in the evening.

Use the fermented beets in salads and soups

This recipe comes from the book Nourishing Traditions by Sally Fallon. Sally is a wealth of information on nourishing our bodies with food. You might enjoy this short video of Sally talking about the benefits of Fermented Foods.

To Your Good Health

Cindy

Cindy Hull
Hull Nutrition
949-899-4338
hull.cynthia@gmail.com
HullNutrition.com