Monday, March 21, 2011

Beet Kvass Recipe

Beet  kvass, ready for drinking.
Probiotics are very important for keeping your body functioning at an ideal level. Probiotics can be found in many places, most notably in yogurt. For those seeking a non dairy source (either because of allergies, cost, health preferences, etc...) there are other pro-biotic sources such as kombucha and water kefir. However, getting your hands on starter for these can be difficult, if not downright impossible, depending on where you live.
Fortunately, beet kvass is a probiotic drink you can make at home yourself easily enough and calls for only 3 ingredients, none of them hard to come by.
According to Nourishing Traditions, “One four ounce glass in the 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.” (p. 610)
I must admit that the taste isn't what you'd expect. Its like a mildly salty pickle juice. Sounds unappetizing, I know, but chilled, this is really quite delicious and makes you just keep wanting more and more.
So, how do you make beet kvass? Very easily.

Beet Kvass Recipe


Ingredients:
2 large beets
6 cups water
1 tablespoon and 1 teaspoon salt

Instructions:

1. Scrub your beets very well. You won't be peeling these, so you want to make sure all the dirt comes off.



2. Cut off the tops and bottoms of your beets, like so, and discard the ends.


3. Chop your beets into small squares with a sharp knife. Place in a large glass jar. They should fill the jar approximately 1/3 of the way up.


4. Add 1 tablespoon and 1 teaspoon of salt, and 6 cups of water to the jar of beets. Mix well.


5. Cover the jar with a breathable cloth and secure it with a rubber band. Set it in a semi warm (or room temperature) place to ferment for a few days.

6. After 3-4 days, taste the liquid. It should have become a dark red color, taste mildly tart, and may be slightly effervescent. If it tastes more noticeably salty than sour, let it sit one more day and then taste it. The warmer the place, the quicker it'll be ready.


7. Strain the beet kvass (if desired) and put in your refrigerator to chill. Drink daily for best results.

8. Enjoy!

Have you ever heard of, made, or tasted beet kvass before? Would you make it?
What pro-biotics do you consume regularly?
What is your favorite way to prepare beets?

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