Beets serve many purposes. We’ve used this gorgeous vegetable to make cake, hummus, detoxifying juice, lip and cheek stain, and powdered blush, just to name a few. Today, I want to introduce to you another way to use beet — and this way may just be the most beneficial of all.
Beet kvass is a traditional Russian and Ukrainian probiotic tonic made from the fermentation of beets, water, salt, and sometimes whey. The taste is very unique — a mix of earthy, sour, sweet, and salty. It’s an acquired taste for many, but its healing properties are absolutely incredible. Beet kvass is loaded with vitamins, minerals, and antioxidants, and is excellent for cleaning the liver and promoting healthy digestion.
3 medium organic beets
2 teaspoons sea salt (use 4 teaspoons if you’re omitting the whey)
1/4 cup whey* (optional)
*Without whey, the fermentation process will take about 1-2 weeks. Whey speeds up the process to just about 2 days, but some do not like the flavor that it adds. Also keep in mind that whey is not dairy/casein free, so definitely omit it if you are lactose intolerant.
Wash your beets and cut them into small chunks. Don’t shred them — this offers too much surface area. Place your beets, water, and whey (if you’re using it) in a sealable half-gallon glass jar (the jar pictured is a smaller size). Add the salt and stir well, then cover and leave at room temperature for 2 days (if you’re using whey) or 1-2 weeks (if you’re omitting the whey). Give the mixture a good stir every day or two.
When the beet kvass has reached your desired flavor, remove surface mold if any exists, and strain the juice into a new container. Discard the beets. Now drink and let the healing begin! Make sure to keep leftovers refrigerated.
Have you ever tried beet kvass? Some like to add in spices and herbs for flavor — what would you add to yours?
More healthy recipes from the BLDG 25 Blog.
Follow FP Brigette on Twitter.