Ginger garlic beet kvass
Beet kvass. You can consider this old-time drink of Russian origin both a multi-vitamin and a health tonic.
Ginger garlic beet kvass is a super-simple fermented drink. It’s one of the most potent probiotic foods, so start out with a small amount and build up gradually. One tablespoon is the max I suggest the first time you have it. If you’re sensitive to new ferments, don’t have more than one teaspoon the first time.
Beet kvass carries with it all the benefits of beets, plus the benefits of fermented foods, for a deeply cleansing tonic. Beets possess strong antioxidant capacity which may be why beets seem to help mitigate inflammatory states in the body which may contribute to cardiovascular disease, cancer, and diabetes. Beet kvass also supports and helps to stimulate the gallbladder, which in turn helps digestion, especially the digestion of fats. It is also touted as a blood purifier.
The fermentation process enhances the already strong nutritional profile of raw beets, increasing levels of food enzymes and B vitamins (particularly folate). It also inoculates the beets with beneficial bacteria which support immunity and digestive
To recap, beet kvass is exceptional for:
- Gallbladder health
- Liver health
- Overall digestion support
- Overall immune support
- Fat digestion
- Blood purifier
- Probiotic food
- High enzyme “living” food
- High vitamin & mineral content
A note on the recipe: I love it with garlic, ginger, and squeezed lemon juice added, but those are flavor options. It still has plenty of goodness with just beets, salt, and water.Print
Ginger Garlic Beet Kvass
- 3 medium-size beets (size of your fist), quartered
- 1 1/2 tbs. real salt (or enough to make a 2% salt water brine)
- 5 cloves garlic, peeled
- 1-inch piece of ginger, peeled
- Juice of 1 whole lemon (optional)
- Filtered water (or 2% saltwater brine)
- Dash of already complete beet kvass (optional)
- If your beets came with the greens still attached, cut the greens off, leaving about a 1/2 inch left on the beet. Lots of probiotic bacteria live in that first part of the tops.
- Wash the beets well.
- Chop the beets into large chunks that are 1 to 1 1/2 inches – cutting them into quarters is typically sufficient, depending on their size.
- Divide the beets and salt between quart jars if you don’t have a 2-quart jar.
***Alternatively, for uniformity of taste and outcome, you can make a 2% salt water brine. See instructions here – http://www.probioticjar.com/brine.html
- Add the ginger, garlic, & lemon if you’re using them (these are all optional).
- Fill the jars with filtered water (or 2% brine), leaving an inch of space at the top.
- Cover tightly with the jar lid and leave at room temperature.
- Check your kvass after 3 days to see if the taste is to your liking if not, cover it again and check it in another 2 days. (The kvass can ferment up to 7-10 days, depending on how warm it is).
- Store in the refrigerator and enjoy your tonic!