Growing up, I hated beets. They had a funny flavor, worse texture, and stained everything on your plate. Of course, the beets that I was eating came out of a can, so they can hardly be called beets. It wasn’t until I was an adult, out on my own and sharing an organic produce box with my roommates, that I discovered beets could actually be cooked in a tasty way.
I still wouldn’t list beets as my favorite vegetable, however. And when I first read in Nourishing Traditions about Beet Kvass, I put that recipe on the “probably won’t try” list. But the more I read about the benefits of this tonic, the more I realized that I should probably make it part of my kitchen routine.
What are these benefits? Besides being a lacto-fermented beverage providing loads of probiotics for healthy intestine function, beet kvass is a rich source of vitamins and minerals, a natural multivitamin, if you will. Most importantly, it supports the liver, which is sadly much abused in our modern world. The liver is our primary cleansing organ, filtering out the toxins in our food and the chemicals we are exposed to in our everyday life. When the liver gets overburdened with toxins, the body responds by either storing the toxins, causing long-term problems, or they look for other methods of getting rid of those toxins, such as through the skin. Acne and eczema can both be results of an overtaxed digestive system.
I can tell that drinking beet kvass regularly helps with my skin issues. If I am feeling itchy, a glass of kvass will calm my system. When I was ill over the holidays, my blood tests showed that my liver enzymes were elevated, a sign that my liver function was impaired. As soon as I got home I started drinking beet kvass every day, and when I went back to the doctor for my follow-up, my liver enzymes had begun to drop, and a few weeks later all my tests were normal.
It may take awhile to get used to the taste of kvass if you are not a fan of beets. Sally Fallon admits that “you wouldn’t serve it to guests.” But I’ve found that I don’t mind the taste when it is mixed with filtered water or fresh juice or kombucha. And you can also add in carrots or ginger with the beets to give a different flavor if you like. The recipe is very simple, but it is truly worth your time.
from Nourishing Traditions
2 medium beets
1 Tbsp. sea salt
1/4 c homemade whey* (or an extra Tbsp. of salt)
Peel and chop beets into one inch chunks. Don’t cut it too small, or the fermentation will occur too quickly and it will turn alcoholic. Place beets with salt and whey in a quart mason jar and fill jar with filtered water. Cover and let sit on counter at room temperature 2-3 days, then transfer to refrigerator.
Drink a few ounces each day, either straight or mixed with filtered water. When most of the liquid is gone, refill the jar with water and let sit out on the counter for another 2 days, After the second batch, discard beets and start again.
If the kvass gets thick and slightly syrupy, that is normal-it means you have a good batch! Just thin it out with filtered water when you drink it.
*Homemade whey provides a starter culture and can be made from yogurt fairly easily. Line a sieve with cheesecloth or a coffee filter and place over a bowl. Put one cup of yogurt (whole, plain, with active cultures and no fillers) into the sieve and allow to drain for several hours or overnight. You will end up with whey in the bowl, and the yogurt will have become thick like Greek yogurt or a soft cream cheese.