Beet Kvass

Beet Kvass

Beetroot was never at the top of my list when I started fermenting.  That changed when I saw some organic beetroot on special and thought I might give Beet Kvass.  Now I love having a small glass of it morning and night.  It has many health benefits - It has liver cleansing properties.  In Europe it has been used for cancer therapy.  It is a great aid to digestion, very cleansing and alkalizing.  It helps with constipation and I have heard of it being used for kidney stones too.  Of course it also has probiotics!  Why not give this simple ferment a try?  It can be drank as is or is a lovely alternative to vinegar in salad dressings.

Ingredients

• 4 beetroots (preferably Organic. If not organic, peel before chopping)
• 1 tablespoon Celtic sea salt or Himalayan salt (2 tablespoons if not using sauerkraut juice)
• ¼ cup of sauerkraut juice
• filtered water
• 2 litre glass jar

Instructions

1. Wash beetroots and chop into small cubes. (Don’t grate as will ferment too fast and produce alcohol).
2. Place beetroots in bottom of 2 litre jar.
3. Add sauerkraut juice and salt
4. Fill jar with filtered water.
5. Cover with a towel or cheesecloth or airlock lid and leave at room temperature for 2 days to ferment.
6. Move to the fridge after 2 days or when bubbles start to rise.
7. Drink a small cup morning and night.