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2011_1229_beet_juice

Beet Kvass

By: Denise, December 25, 2011
Recipes, Tonics

3 medium or 2 large organic beets, peeled and coarsely chopped

¼ cup whey (optional)

1 Tbsp. sea salt

filtered water

 


This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and can be a refreshing summer beverage. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.

Place beets, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator. Sitting longer than 2 days makes a slightly stronger tonic. Pour off the liquid and refrigerate.

After one extraction, you may fill up the container with just water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Note: Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

 

Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.