At first I wasn’t sure what I thought of beet kvass, and I origionally bought the beets to do pickled beets. But that required baking them for 3 hours and it’s hot- didn’t want the oven going for 3 hours.
Beet kvass, like all the lactofermented veggies I’ve been doing lately, is supposed to be really good for digestion. The lactofermentation brings out the nutrients in the beets, making them easier to absorb in the body. It also is raw, so has the enzymes in it still that are so essential to life.
Beet kvass is recommended as a tonic, so we’ll try drinking the liquid or adding it to salad dressings and other things where it will remain uncooked so the enzymes stay intact.
Nourishing Traditions (where I got the idea for this) said to coarsely chop, not grate, because grated beets would turn into alcohol. I’m not sure how coarsely to chop, so I did one in bigger chunks, one in smaller.
With the whey, filtered water, and salt. We let them sit on the counter for 3 days with the jam jars screwed on securely (but not boiled or cooked or steamed or anything) and then transfered to the fridge to stay.
Lactofermented Beet Kvass Digestive Tonic
- 2-3 large beets
- 1 tablespoon whey per quart
- 1 teaspoon unrefined sea salt per quart
- filtered water to fill to 1 inch of the top of the jar
Wash, peel, and chop beets. Fill the jar 3/4 full with beets, add salt and whey, fill the rest of the way with filtered water. Screw on a tight fitting lid, allow to ferment 3-5 days, then transfer to the fridge. You can use the beets for a second ferment after drinking all the liquid kvass by repeating the water/whey/salt instructions.