Beet Kvass: A Cleansing Tonic ❤

My favorite homemade tonic, it's simple, easy and the color is so beautiful.

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Sally Fallon in Nourishing Traditions says: “This drink is valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.”

According to the Weston A. Price Foundation, kvass originated in Russia and was traditionally made with stale sourdough rye bread. It boasted of great immune boosting qualities. The health benefits of lacto-fermented foods are undeniable. Chopped beets mix with sea salt, the sugar and starch convert to lactic-acid perfectly preserving the kvass. The finished drink is full of beneficial enzymes, friendly probiotic bacteria, and increased vitamin levels. Regularly eating lacto-fermented vegetables, or incorporating beet kvass into your diet, will promote healthy gut flora, and greater absorption of nutrients from your food.

Peel the beets and chop into 1″ chunks. Place beets in the bottom of the clean jar. To the jar, add 1 tsp sea salt, 1 tablespoon of agrimony and a culture starter. Fill the jar with water up to 1″ below the top of the jar. Put the lid on the jar and shake well. Place the jar at room temperature for 2-7 days without drinking before transferring to the refrigerator for use. Drain off the liquid, leaving the beets in the bottom of the mason jar, and enjoy as a tonic drink.

I personally use a  3L glass jar: http://www.amazon.com/gp/product/B0001BMYHK?ie=UTF8&camp=1789&creativeASIN=B0001BMYHK&linkCode=xm2&tag=radiawithchri-20

BED Culture Starter: http://www.amazon.com/gp/product/B000RW4DKO?ie=UTF8&camp=1789&creativeASIN=B000RW4DKO&linkCode=xm2&tag=radiawithchri-20

Pink Salt: http://www.amazon.com/gp/product/B0042DARWM?ie=UTF8&camp=1789&creativeASIN=B0042DARWM&linkCode=xm2&tag=radiawithchri-20

Agrimony: http://www.amazon.com/gp/product/B005KFYVMI?ie=UTF8&camp=1789&creativeASIN=B005KFYVMI&linkCode=xm2&tag=radiawithchri-20

A few times my kvass has developed a thin layer of white foam at the top. It’s harmless, and I typically scoop it out with a spoon before putting my jar in the refrigerator. It’s very important to use filtered water, free from chemicals like chlorine and fluoride. These chemicals are typically present in tap water and can prevent your kvass from fermenting properly. Pink salt is my salt of choice. It’s unrefined and packed full of nutrients and trace minerals. Standard table salt has iodine added to it, which could inhibit the growth of beneficial bacteria. Table salt is not a good choice for fermenting beet kvass, so it’s best to go with an unrefined sea salt.

When the kvass is a deep red color, and you see fizzy bubbles moving upwards in the jar, it’s good for drinking! It should smell earthy and salty, like beets. If it smells rancid, throw it out. Your nose will know, so don’t drink anything that smells off. If your home is fairly warm (over 72 F), your kvass is likely ferment quickly, so keep an eye on it. I let mine go for a week during the winter, and only a few days during the warmer months. You can also use your beets for a second, weaker batch. Save about half a cup of the kvass in your jar as a “starter”, fill it with filtered water again, and set it out on your counter for a few days. Your kvass will last for many months in the refrigerator. You can also use your kvass in place of vinegar for salad dressings. 

Ingredients:

1 medium bunch of organic beets

3 liter-sized glass jar 

1 culture starter

1 tsp pink sea salt

1 tbls agrimony (optional)

filtered water

ENJOY  ❤

With Love,

Christina  ❤