Beet Kvaas

This delicious (well.. it's an acquired taste, I'll admit that!) fermented drink is filled with probiotics and helps your body prevent disease naturally. It was used by Russian soldiers during epidemics of disease in the Moscow streets because it protects against infectious diseases. Beet kvass is also used in Europe for cancer therapy, and helps with chronic fatigue, chemical sensitivities, allergies and digestive problems (info retrieved from Wellness Mama). It's fairly easy to make, but the fermentation process takes 2-5 days so it won't be ready to drink immediately. Once you start drinking this stuff regularly, you may find yourself addicted to making it and even feel that your body starts to crave it!


Ingredients:

3 medium or 2 large organic beets, peeled and chopped (into fairly course chunks)
1 tbsp sea salt
filtered water

Put your beets and salt into a 2 quart glass mason jar (or equivalent.. as long as you have a lid that seals tight!) Add filtered water to the very top and close the lid. Mix well and allow to sit on your kitchen counter or in another cool, dry place for 2-5 days. I recommend sticking a tray or dish under it in case it leaks. Check it every day or so to retighten the lid and add water (water should always be filled to the very top). You can also taste test to see when it's ready. Kvass should be a rich dark maroon color when finished (or orangey if you used golden beets) and should taste a salty/briney but rich taste when finished (if it starts to taste like alcohol then its been fermented too long). Once finished, stick in the fridge.

Fermenting is a trial and error process and you will get better/more confident at it the more you do it! Time may vary depending on the temperature of your home, how much salt you use, the size if your chopped ingredients, etc. Once you do it more often, you can use a bit of a batch of kvass you're already made as a "starter" for a new batch and add to the mix. If you enjoy fermenting, here is another recipe for rutabaga kraut I've shared which I love and make often! You can ferment all sorts of things and it becomes SO addicting!