>Beet Kvass~ What’s that!

>What is Beet Kvass? here is the visual 



Beet Kvass is great for digestion. Page 610 from Nourishing Traditions by Sally Fallon has in the side bar regarding lacto-fermented foods, sick people always lack digestive juices, not only during the acute phase of their illness but also for a longtime after. They are rich in vitamins and minerals and contain enzymes, of particular value are lacto-fermented beets which have a very favorable effect on disturbed cellular function. Scientific reports show beets have a regenerating effect on the body.


So, I make it & drink it…here you see in the glass beet kvass with ground flax seed. Used to keep one regulated.
To make Beet Kvass~ take 2 to 3 fresh organic beets, peeled & coarsely chopped, 1/4 cup whey, 1 TBSP sea salt, & filtered water.
Place beets, whey & salt in 2 quart jar, fill with water & stir, cover with tight lid. Keep at room temp for 2 days before transferring to refrigerator. 
Drink glass full at a time. When the jar is empty, you can add more water (fill to the top again), leave out again for two days & return to cold storage..this will not be as strong as the first batch, but still effective. Just this one refill as the kvass will not be beneficial beyond two batches. Begin a new batch after this second fill.  ***A note to this tells you not to grate the beets as they exude too much juice resulting in too much fermentation that favors the production of alcohol rather than lactic acid.***


Beet Kvass can be added to soups for great nutritional value & flavor. I love the color of this Kvass. 
So vibrant~ to your health

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3 thoughts on “>Beet Kvass~ What’s that!

  1. >Judith–I don't understand this part of your instructions: "Drink glass full at a time. When it empties, you can add more water (fill to the top again), leave out again for two days & return to cold storage..this will not be as strong as the first batch, but still effective." Question: How much kvass should you leave in the 1/2 gallon jar when you add water for another go-round with the fermenting? Thanks for answering! — Nancy

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