Why fermented beet kvass? To begin with, this beverage has both medicinal qualities and helpful as a digestive aid.
- Loaded with nutrients
- Outstanding blood tonic
- Aids digestion
- Supports regularity ( we all want that, right )
- Alkalizes the blood
- Cleanses the liver
What you’ll need:
- 2 to 3 Organic beets chunked
- 1/2 small onion chunked
- 1 to 2 cloves of garlic quartered
- 1 Tbsp. Celtic sea salt
- Filtered water
- Quart mason jar
Directions:
- If using organic beets, scrub, cut off ends then cut into chunks (if using conventional beets, peel, and chunk)
- Cut onions in large pieces and quarter garlic
- Place onions and garlic at the bottom of the jar, then top with beets
- Your jar should be 1/3 full of beets/veggie
- In a separate quart jar mix salt and fill halfway with water. Stir until salt dissolves
- Pour saltwater over beets, leaving 1″ space at the top
- Cap and let ferment on the counter
- Start enjoying it after one week
- Personally I let it ferment for about a month – it is a great earthy taste
- Once you open it store in the refrigerator
Start your day with a shot of Kvass. Take it up a notch and have a second shot mid-day.
Note: Additions: I love to add horseradish root and some fresh hot pepper. What type of kick do you love? If you prefer a more mellow kavass use only beets, salt, and water. Your creation, your tastebuds, your decision – own it!