Beet Kvass

I have always wanted to make Kvass but the thought of fermented beets turned me off. I made the first batch for my mum who is used to kefir and asked me about liver detoxifying and needing a pick me up. I’m not a huge beet eater (to be honest I have eaten one in along time because of the fructan content) but I grow them and thought why better way to experiment with a food introduction than by having it fermented.

I have read Sally Fallon’s Nourishing Traditions
many times and love her traditional simple foods that are all based on real foods.

I made my first batch according to Sally’s recipe and then used the same beets for a second batch.

The taste was not what I expected. I thought the taste would’ve been similar to the canned beets (why I don’t know) but I was pleasantly surprised by the sour yet salty yet sweet beet taste.
I’m yet to rule out the fructan factor and I’m currently researching the possibility of introducing more kvass into my diet.

Use kvass as a salad dressing, in soups, and juices or smoothies. The benefits are that of lacto fermented vegetables but offers an alternative in liquid form. As Sally says

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, cleanses the liver and is a good treatment for kidney stones and other ailments.”

I kept some of the liquid to use to kick start a new batch of beets.

<u>My Recipe

You’ll Need:
2 litre mason jar
Fine strainer & cheesecloth (to strain whey from kefir)
Vegetable peeler
Sharp knife

Ingredients:

3 medium or 2 large organic beets, peeled and chopped up coarsely
1/4 cup whey (To make this recipe dairy/casein free, omit it and just use 4 teaspoons of salt instead of 2 or if you have kefir or kombucha use some of that)
2 teaspoons sea salt
filtered water

Preparation:

Place beets, whey and salt in a 2 litre glass container (or two 1 litres) . Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2-3 days before transferring to refrigerator.

When you are down to almost the last bit refill the glass jar and leave at room temperature for another 2-3 days ( it will be not as strong)
After this batch discard beets and start a new, you can reserve some of the liquid for a new starter instead of whey.

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