It is no secret that modern food and medicine has wreaked havoc on our health. Our gut health is highly linked to our overall health and so many of us, myself included, have prioritized probiotics, amongst other measures, to help restore our gut flora in hopes of feeling better and recovering from damage done by conventional foods and medicines.
While there are wonderful probiotic capsules that can be consumed to help, our Creator has also built naturally occurring probiotics into many homemade, traditional food products. What is amazing is that many of the fermented foods we can make at home in minutes and for just a couple dollars not only offer probiotics but also offer a substance called lactic acid that helps to restore the gut lining!
There are many homemade ferments available to make but today I am going to share about one of my favorites- beet kvass!
What I love about this particular ferment is that it is extremely easy to make and offers both gut and liver benefits. Beets themselves are a potent detoxifier and cleanser for the liver. With a few simple ingredients and a couple minutes of time you will create a medicinal food for healing both your gut and liver!
Let’s get started! While “beet kvass” may sound strange or intimidating, I promise you it is NOT! Truly there are few easier things to make out there.
All you need is:
- Glass Jar: Ensure it’s clean and large enough to hold your ingredients.
- Filtered Water: Filtered or bottled water.
- Natural Sea Salt: Avoid table salt as it lacks the beneficial minerals present in natural sea salt. Try celtic or himalayan.
- Beets: Opt for organic. If you cannot get organic be sure to peel and wash them thoroughly to minimize pesticide residue.
- Optional – Whey: This can act as a starter culture to expedite fermentation. If using whey go for organic and grass-fed.
Instructions:
- Prepare the Beets: Scrub the beets well and chop them into cubes.
- Combine Ingredients in a Jar: Place the beets at the bottom of the jar, filling it to about one-third to one-half full.
- Add 1-2 teaspoons of natural sea salt for every quart of water used.
- If using whey, add about 1/4 cup per quart of water.
- Fill with Water: Pour filtered water into the jar, leaving an inch or two of space at the top. Ensure the beets are fully submerged.
Fermentation Time
Cover the jar with a lid but don’t seal it completely, allowing gases to escape during fermentation.
Store the jar at room temperature, away from direct sunlight, for around 2-4 days.
Check the taste after two days; it should have a slightly tangy flavor. If not, allow it to ferment longer.
Strain and Store
Once the kvass reaches your preferred taste, strain out the beets, transferring the liquid into a clean bottle or jars for storage.
Store the beet kvass in the refrigerator to slow down fermentation. It can keep for several weeks!
Serving Suggestions
Start Slowly: Begin with small servings (1-2 ounces) and gradually increase intake as your body adjusts.
Enjoy: Drink beet kvass on its own as a daily health tonic or incorporate it into salad dressings or smoothies for added nutrition.
Homemade beet kvass is a nourishing elixir that supports gut health and aids in detoxification. I hope you like it!
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