Beet Kvass
Here it as promised my Beet Kvass I have been experimenting with!
So easy to make and a great way to get your pro-biotics in and give your liver some love at the same time!
Drink twice a day as a 50ml shot.
Use the juice of this to create dips or dressings with, as a replacement for vinegar or to add tang to soups, or even make muffins with it! Check out the Recipes page for more inspo.
Makes 1 litre.
Ingredients:
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3 medium beets, washed and scrubbed and chopped into a large dice
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2 teaspoons himalayan or sea salt
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Filtered water to fill quart or 1 litre mason jar
Method:
In a bowl, toss the chopped beets with the salt, and place in a 32oz 1 litre wide mouth mason jar.
Pour in the filtered water until you reach the shoulder of the jar (about 2 inches from the top).
With a clean wooden spoon, stir all again to combine.
Place lid on jar.
Ferment in a warm place or room temperature for about 3-7 days.
Halfway through fermentation you can check for taste. Ferment for longer if you wish to extend the tang flavour.
Once you are happy with the dates, transfer to a storage jar and into the fridge.
Drink before meals to help improve digestion & help support the liver.
KEEP SOME JUICE! 1/4 cup will do as a culture starter for next time!
Need more convincing on the benefits of beets and fermenting them?
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ENJOY WITH LOVE. <3
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