Once a week, mother gives us left over beets that she uses to make Beet kvass. What is Beet kvass? It is a slightly effervescent lactic acid fermented drink. It is another cheap way to make your own probiotics with the addition of medicinal properties. Beets are rich in vitamins and minerals. Beet Kvass is an excellent liver tonic. Grandmother drinks 4 oz everyday to improve the residual side effects of the chemotherapy and radiation she underwent for breast cancer. She also drinks it to keep kidney stones at bay. This recipe comes from the Nourishing Traditions cookbook by Sally Fallon.
Beet kvass
3 medium or 2 large organic beets,
peeled and chopped coarsley
1/4 Cup Whey (refer to Making Whey post)
1 Tbl sea salt
filtered water
3 medium or 2 large organic beets,
peeled and chopped coarsley
1/4 Cup Whey (refer to Making Whey post)
1 Tbl sea salt
filtered water
Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the containter. Stir and cover securely. Keep at room temperature 2 days before transferring to refrigerator.
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| Chopped beats, whey and salt |
Note: Do not use grated beets in this recipe. They exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.
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