What the heck is Beet Kvass?! {Recipe}

Well first and foremost it is my FAVOURITE ferment! But I have a special thing for beets these days….

Kvass is fermented beet juice. It’s salty, earthy and a bit sour – I’m obsessed! I wrote a bit about beet juice here. The fermented component of this treasure aids in digestion, promotes healthy immune function and cleanses the liver. I used to get Beet Kvass from The Light Cellar here in Calgary – they have their recipe nailed down, it is amazing!

However I made my very own (!!!) first batch of Beet Kvass last weekend and I’ve been sipping on it alllll week. I have already noticed my skin being smoother and more vibrant. It was ridiculously easy and I’m so pumped about it! I followed the recipe from Sally Fallon’s book Nourishing Traditions. It was actually really easy and I was really (way too) satisfied with myself after that first sip.

“Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems.” ~ Sally FallonΒ 

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{ BEET KVASS RECIPE }

Here’s the Katie translated recipe:

  • 3 medium (or 2 large) organic beets, peeled and chopped up into course cubes (1/2 inch-ish) – shredding the beets will cause rapid fermentation so don’t do it.
  • 1/4 cup of whey (NOT whey protein see a recipe below for easily making your own whey). This is considered your fermentation “starter”.
  • 1 tbsp sea salt
  • filtered water
  1. Place beets into a 2 quart glass container – I used an XL mason jar and it was perf.
  2. Put the whey and salt on top of the beets.
  3. Add your filtered water halfway up and stir well.
  4. Fill the rest of the jar, leaving at least an inch at the top. Stir well again.
  5. Cover securely with the mason jar lid. Put in a dark place at room temp.
  6. Let sit for two days, at least 48 hours Β – “burp” (open the jar and release some of gases created through the fermentation process) each day to prevent total explosion – trust me, you don’t want this to happen. Replace the lid securely and let it sit in the dark some more.
  7. After at least 48 hours transfer the jar to the fridge. Pour straight from the jar into a glass every morning and every night and sip or shoot it until you get a taste for it. (Oh come on! I know you’ve done way worse shots than this…)

When most of the liquid is gone, fill the jar back up with water and start at step 4 again. You can only do this once after your first batch and then you have to toss the beets. However, you can reserve some of the liquid from the second batch as a “starter” (rather than whey) for your third batch.


{ WHEY STARTER RECIPE }

This recipe is super rad. It may seem intimidating at first, but I promise it’s totally easy and extremely gratifying. This recipe is also taken from Sally Fallon in Nourishing Traditions and translated into the Katie version.

  • Plain, full fat, organic yogurt with no additives, flavouring or sweeteners.

(yep, that’s it!)

  1. Place a fine strainer over a glass bowl.
  2. Line the strainer with a tea towel. Make sure it is clean, and that you have not used any fragranced soaps, fabric softeners or dryer sheets (yuck!)
  3. Pour the yogurt into the tea towel.
  4. Cover and let sit at room temp overnight or a bit longer.
  5. Using a big spoon or kitchen utensil tie the tea towel ends around it making a little sack. Do not squeeze or disturb the (now) cream cheese in the tea towel.
  6. Transfer the liquid from the bowl to a tall glass jug. Hang the spoon with the towel sack over the jug. The final bits of whey can now drip out.
  7. Once it stops dripping it’s done!
  8. Put the liquid in a covered jar and store in the fridge or use immediately for your Kvass above. Put the cream cheese from the towel into a jar as well and ENJOY!

Look at you! AMAZING! You’re basically a homesteader now

(at least that’s what I told myself… πŸ™‚ )

Nourish & Flourish

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