Beet Kvass is a cleansing probiotic drink that is not only rich in that vibrant beet root color, but it is also rich in antioxidants, phytonutrients, B vitamins, and minerals, that help support healthy liver (detoxification) and heart function, as well as probiotics and enzymes that help support healthy gut and immune function. It has similar properties as homemade yogurt, Water Kefir, and Kombucha.
Traditional Beet Kvass is said to have originated in Ukraine/Russia and dates back to the Middle Ages. It was very common in those days for households in those areas to have this beverage on hand, due to its powerful health benefits. Although the traditional Beet Kvass recipe only requires 3 ingredients (beets, water, and salt), it has become popular to add things like fruits and various roots and herbs to enhance its’ salty, sweet, and earthy flavor.
In this recipe, I used some fresh ginger slices, lemon juice, and sprigs of peppermint from our garden to give this drink a little extra something!
I love all the vivid colors that go into this healthy tonic!
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Some things to keep in mind when you make this drink…
- Clean your prep area well before starting.
- Make sure to keep the beet peel on. That is where the helpful bacteria live and are necessary for the lacto-fermentation process.
- You may notice some bubbles at the top of the liquid which is normal and part of the fermentation process.
- Keep an airtight lid on your tonic as it ferments to help inhibit mold growth.
- After the first fermentation process is complete, you can use the strained beets for a second batch or sprinkle on a fresh salad.
- You can take the final product and place in an airtight bottle like these here . Then place on the counter at room temperature for several days extra to promote natural carbonation and make a Beet Kvass fizzy soda.
- Using a starter culture like whey from homemade yogurt or kefir can help speed up the process, as well as decrease the amount of salt needed for a safe fermentation process.
Simple Ginger Mint Beet Kvass
- 2c red beets
- 2-4 slices of ginger root
- 2 tsp Himalayan sea salt
- 1 lemon (juice, not pits)
- 3-4 sprigs of fresh peppermint
- Filtered water
- Clean beets well, then chop into 1/2 inch cubes and place in a 64oz mason jar.
- Take ginger and thinly cut 2-4 slices and place in mason jar.
- Roll lemon on clean cutting board to release the juices and cut in half.
- Squeeze juice, being careful to leave the pits out to prevent the tonic from becoming bitter.
- Add your fresh springs of clean peppermint into the jar.
- Next, fill a quart mason jar with filtered water and add sea salt, then mix with a wooden spoon until dissolved.
- Pour the dissolved sea salt and liquid over the fresh ingredients in jar and fill the rest of the jar up with filtered water.
- Screw lid on well and place jar in a dark spot in your kitchen out of direct sunlight.
- Ferment for a minimum of 3 days.
- Note: If you prefer a less earthy taste, make sure to ferment for a minimum of 7 days.
- When it's to your liking, you can place in the refrigerator for another 7 days and then strain the beets and place liquid in an airtight bottle and place back in the refrigerator for a refreshing immune boosting drink.
This probiotic drink is a great addition to a natural and active lifestyle. If you are new to natural living, remember that overall health takes time and consistency. Every small step or change you make today, will help you get one step closer to your overall goal tomorrow. Enjoy!
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