| A rare, simple and gentle detoxer, Beet Kvass is a centuries-old superfood that will change your body for the better. |
We live in a world that is incredibly tech-savy, innovative, and exciting, but along with the many pros of our century an equally challenging list of cons has arisen. These include the development and growth of heavy environmental, product, and food toxins in our everyday. We cannot escape it, no matter how far we go off the grid. It's the world we live in and a reality we must understand. I'm not here to doomsday you, but instead, provide a very easy quick way to combat these stressors on our bodies and minds. There are many natural traditional ways to support yourself and I could spend all day talking about them, but let's focus in on just one today.
Beet Kvass is a traditional Eastern European beverage that is full of good bacteria and healing properties. With an earthy and slightly carbonated fizz, I find it refreshing and nourishing. The list of benefits still blows me away to this day. Let’s walk through a handful of them together.
The main ingredient, Beet, is full of minerals and vitamins. This beautiful root vegetable provides your body with much needed calcium, potassium, magnesium, iron, phosphorous, niacin and vitamins C and A.
2. Bacteria Rich
The fermentation process creates the perfect environment for probiotics and other beneficial bacteria to grow. With every glass of Beet Kvass you are filling your gut with the necessary creatures it needs to heal and thrive. By the way, did you know that your body is 90% made up of bacteria? We are in no way germ-free beings. We NEED bacteria to survive.
3. A Gentle Chelator
The lacto-fermented (meaning fermented w/out vinegar) nature of the drink allows for gentle chelation of toxins. This can aid digestion, passing of kidney and gallbladder stones, relief of allergies, and many other maladies.
4. A Blood Tonic
Full of phytonutrients called betalains that support the creation of red blood cells, Beet Kvass alkalizes the blood and makes it a perfect blood tonic.
5. A Liver Cleanser
Remember all those toxins I mentioned above that you’re exposed to each and every day? Your liver cannot keep up with this heavy daily load if it is not also cleaned and supported. Well, this simple beverage gives your most vital cleansing organ the boost it needs to run optimally and easily push those toxins through.
*For those like me that have genetic dispositions or mutations (like MTHFR mutations) that reduce the ability to detox, Beet Kvass is an incredible tool for recovery and continued health.
6. Support for Mama & Baby
Beet Kvass is key for fertility, because it’s full of baby-promoting (natural) folic acid and folate. Due to the liver cleansing properties mentioned above, it can also prevent morning sickness (often the symptom of a congested liver) during pregnancy. Ladies, drink up!
7. A Beautifier
Those age/liver/sun spots on the skin? Yes, those too can be prevented or faded by drinking Beet Kvass, daily. These spots are often a symptom of a congested liver, so it makes sense that a liver cleansing beverage could provide the healing desired.
I have read many reports of full healing, but I can also personally attest to this. Since starting my daily regiment of Beet Kvass, I have seen a definite lightening of pretty dark spots on my hands. I will report back here if/when they fade completely.
8. Disease Prevention
Lastly, with all the above benefits combined it’s not surprising that Beet Kvass has been found to prevent both acute and chronic disease, like cancer, heart disease and strokes.
I firmly believe every household should be drinking this on a daily basis for disease prevention and optimal health.
I drink 4-8oz daily on an empty stomach, depending on how much support my body needs, directly following my pre/probiotic capsule. It can also be incorporated into salad dressings, soups, stews and other tonic concoctions. Use your imagination and get this nutrient-rich and healing liquid into your everyday!
The basic composition includes sea salt, whey (optional), and raw beets. The recipe and fermentation process couldn’t be any easier. It was the first ferment I tried and it has been very simple to maintain. I’ll include some tips I learned through my first few tries below to give you a nice little head start. The recipe included below is of course inspired by Nourishing Traditions (my favorite cookbook of all time).
Begin by removing any greens attached to your fresh organic beets. Save these for sautés; they are incredibly nutritious! Make sure you’re wearing an apron or clothes you don’t mind getting beet juice on, then peel the beets. Roughly chop the beets into quarters or eighths.
Note: Never chop smaller than an inch in width or grate your beets. This will cause the fermentation to occur too quickly and produce an alcoholic ferment instead of a lactic acid ferment. Lacto-ferments are the preferred health-benefiting ferments you want, unlike vinegar or alcohol-induced ferments.
Place your chopped beets in a clean and dry 2-quart glass jar. Add previous or store-bought batch (optional), whey and sea salt. Fill the remaining jar with your mineral-rich spring water. Gently stir up the contents, until well mixed. Seal with metal lid and place somewhere visible. You will leave the jar at room temperature for 2 full days, or longer if you prefer a stronger taste. I recommend taste-testing it after two days and then every day after that until it reaches the flavor you desire. Once it’s ready, keep in the fridge.
When your first batch is 75% finished fill up the remainder of the jar with mineral-rich spring water and 1-2 tsp of sea salt. Allow it to sit out again at room temperature for 2 (or more) days and then keep in the fridge. The second batch will not be as strong, but it will still be beneficial. When your second batch is 75% finished pour out ¼ cup and use to start a new jar of Beet Kvass with fresh ingredients. Simply continue this process to keep a regular jar of Beet Kvass handy in the fridge.
+ Use a 2-quart mason jar. I tried splitting this recipe into two quart-sized mason jars and it did not turn out as well. It’s also easier to track. I recommend having two 2-quart mason jars so that you can always have one ready to ferment while you’re finishing up your current jar.
+ You can make it with multi-colored beets, but I personally have seen the best results from local, fresh red beets.
+ *Whey is optional, but I find it makes for a much better result. I highly recommend making your own from raw milk or you can get it from store-bought yogurt or raw milk kefir. Here’s a great recipe. If you are avoiding dairy, potential substitutes are:
1-1 ½ tbsp of Celtic Sea Salt
¼ cup of fermented pickle juice
+ Always ferment with a metal lid. Metal lids create a stronger seal, preventing mold growth and allowing carbonation to occur (which I think makes it taste better!). Look for stainless steel lids. They will not rust, unlike the usual metal lids included with the jars.
+ If white mold occurs on top during or after fermentation, simply spoon it out. It is harmless, but I personally prefer to remove it for flavor sake.
+ If incorporating ferments or probiotics into your diet is new, start small and slow. You may experience a “cleansing” effect as the body’s detox systems are activated. Do not be alarmed, simply take a break until symptoms subside or reduce your dose. I’d recommend starting around 1-2 ounces a day, noting your response and then slowly increasing from there.
À votre santé!