Beet Kvass
"This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver, and is a good treatment for kidney stones and other ailments."–Sally Fallon Morrell, in Nourishing Traditions
Ingredients
- 1 cup beets ½" cubes
- 1 tbsp ginger grated
- 1 tbsp orange zest
- 1 tbsp salt Redmond Real Salt or Celtic Sea Salt
- 1 probiotic capsule
- 2½ cups water
Instructions
- In a clean quart jar, add the beets, ginger, zest and salt.
- Open the probiotic capsule and sprinkle over the beets.
- Add the water and stir gently.
- Make sure all of the solids are below the water. If you have one, use a fermentation weight.
- Loosely place a lid on top to keep anything from falling in.
- Let sit in a cool place away from sunlight for 2-3 days.
- Taste on day two. It should be slightly sour but in a pleasant way.
- If it doesn't taste sour enough, you can let it sit for a couple more days.
- Once it's to your liking, strain out the solids and put the liquid kvass in a jar in the refrigerator.
- You can keep the reserved beets to snack on.
Notes
Inspired by a recipe in The Wahls Protocol Book:
Wahls, T. (2014). The Wahls protocol. Penguin Group
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