In addition to my fitness sweatband, I also wear a chef’s Toque most of the week. That’s another blog altogether though. For the last 9 months or so I have been experimenting with fermenting different vegetables. One of them being beets. I know beets are a tricky vegetable. I feel like you either love them or hate them. I’m on the “love” side of this. I am not a fruit person. I always prefer vegetables to fruit. The same is true for juice. When my mom suggested I start making Beet Kvass I was intrigued. When I read up on it I was CONVINCED! The method is quite simple, but we’ll get to that after I tell you all the benefits of Beet Kvass.
Here are the top 4 reasons YOU should drink Beet Kvass:
A Fantastic Liver Cleanser
Beets and beet greens are loaded with antioxidants that contain over 1300 milligrams of potassium.
Beet kvass and beets help naturally cleanse the gallbladder, remove tons of toxins and encourage regularity.
Excellent Blood Tonic
Beets contain a phytonutrient called betalains. Belatins are found in the pigment of beets (it is what causes your hands to stain). Betalains help create red blood cells. This makes beet kvass an excellent blood tonic by alkalizing the blood. Alkalizing the blood is important when your blood becomes to acidic. Acidity causes inflammation in the body and can also deplete calcium. Consuming an alkaline promoting food like beets is a great thing to do for our bodies.
Reduces the Risk of Cancer
Beet kvass may help as a natural cancer treatment because of the combination of antioxidant & anti-inflammatory properties.
Beet Kvass Is Loaded with Nutrients
Beets are high in vitamin C. Beet kvass helps boost your immune system. It’s unusually high in manganese, a mineral that is needed for the health of your bones, liver, kidneys and pancreas. Beet kvass also contains the B vitamin folate, which may help reduce the risk of birth defects.
*** It’s also a gorgeous magenta color, which I consider a benefit 🙂
DIY Beet Kvass
1 Quart sized Mason Jar
2 small Beets, raw & peeled
2 tsp Kosher Salt
3-5 Bay Leaves
1 TBSP whole Peppercorns
Method ( to your madness)
1.Put 2 tsp of Kosher salt in Mason Jar.
2. Add 1 cup ( you can eye ball this) of hot, filtered tap water. Swirl around so salt dissolves.
3. Add bay Leaves & peppercorns.
4. Rough chop beets and add to jar.
5. Fill the rest of the jar with cool water. Right to the top.
6. Loose cap the mixture and leave on counter for 48 hours.
7. After 48 hours skim the foam off the top of the Kvass. Give it a gentle stir.
8. Secure the cap on the Kvass and place in the refrigerator for another 48 hours.
9. Voila it is ready to drink!
I like to double or even triple the recipe since the fermentation process takes some time.
Drink 2, 4oz or 1, 8oz portions a day.
Thanks to The Nourishing Cook and The Kitchn for the facts.