Have you heard about beet kvass?
This is a very potent healing and cleansing tonic.
It’s a well-known, traditional probiotic beverage that’s very popular in the east of Europe, Russia, and Ukraine and it’s made from fermentation by the Lactobacillus bacteria. But, today, it’s consumed worldwide.
It has a tangy and briny flavor, which is certainly an acquired taste. It’s a bit more intense than sauerkraut or kombucha. It’s salty, earthy, sour, and sweet and it’s often a bit fizzy.
What Are the Health Benefits of Beet Kvass
Since it’s made through lacto-fermentation, this drink is rich in nutrients, probiotics, and enzymes.
It’s therefore amazing for the intestines, digestion, and waste removal. It helps detoxify the liver and strengthens the immunity through its abundance in vitamin C.
It’s amazingly hydrating and it contains several minerals that ensure an electrolyte balance in the body. What’s more, beets have betalains, phytonutrients that are present in the beets’ pigments.
They’re great for the red blood cells and blood alkalization. Beets and beet kvass are a wonderful natural way to cleanse your gallbladder, boost the bile flow, and get rid of toxins.
Versatile in Terms of Consumption
Beet kvass is very versatile- you can consume it as a beverage, use it in salads, add it to soups and smoothies or even in cocktails, like you would use vinegar shrub.
Opt for a 4 oz. glass in the morning and at night.
Beet Kvass Recipe, How to Make It at Home
You’ll need:
4 ORGANIC beets
A tbsp of Himalayan salt
Purified water
Lemon, orange, ginger or spices (optional)
A big jar
Cloth or a piece of towel
A rubber band
Preparation: Peel and wash the beets and cut them into small cubes. Then, put them in a big glass jar and fill it with water.
Leave at least one inch of space at the top of the jar. Add the salt and the seasonings. Then, cover the jar with a cloth or a towel and attach it with a rubber band.
Put the jar at room temperature for 3 to 5 days and check up on it on the daily. If you see scum on the top, remove it gently using a spoon and cover it again.
When the mixture has become deep red in color and has bubbles along the top, it’s ready. Take out the cloth, and put back on a lid.
Keep the jar well-closed in the fridge.
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