Beet Kvass
Traditionally made from fermented beets, beet kvass is a Russian beverage that only needs three components and promotes a healthy liver cleansing process.
Beet Kvass's Benefits:
Probiotics, B vitamins, vitamin C, and minerals including iron, calcium, magnesium, and potassium are all found naturally in it.
2. It aids in a healthy liver detoxification process, thins the bile in the gallbladder, and has the potential to be an effective kidney stone treatment.
3. Drinking it prior to conception can significantly lessen morning sickness during pregnancy. Since liver congestion is frequently the cause of morning sickness, taking measures to support the liver for around 6 months before conception can help to lessen morning sickness.
4. By consuming 4 ounces of kvass every day, brown patches on the cheeks or tops of the hands—also known as liver spots—can be diminished. I also advise carrying out these procedures if you have liver spots on your hands or face so that your liver can be gradually detoxified.
5. Kvass is good for the digestive system and gut health.
How much beet kvass should I consume each day?
I advise starting each morning on an empty stomach with 3–4 ounces. Then gradually increase your intake to 6 ounces per day.
What if the kvass's surface is covered in bubbles or mold?
After it has matured, it is typical to see some white foam or bubbles on top. This can be skimmed off the top. I advise starting over if the kvass has green, black, brown, or any other type of mold on the top. In the summer, you could discover that the kvass needs to ferment for a shorter period of time.
What happens if the kvass is thick?
The kvass should have a thin, water-like consistency. It's advisable to start over if it's thick and viscous, indicating that the fermentation process took too long.
Is kvass considered to be safe for breastfeeding or pregnant women?
Yes, although it would be wise to stay away from kvass and other fermented drinks just if you've never eaten or drunk fermented foods before. If you drank them before to becoming pregnant, consult your healthcare provider about the appropriate dosage.
INGREDIENTS
3–4 small raw beets or 1 large raw beet, washed, ends trimmed, and cut into 2-inch pieces
1 tablespoon Celtic sea salt
INSTRUCTIONS
In a 2-quart glass or ceramic pitcher, put the beets. Add filtered water on top, then whisk in the sea salt. For three days, cover with a fresh cloth and store in a dark, cool location. Remove the beets after three days, then refrigerate the kvass (if there is foam on the top, just skim it off). It will last for roughly two weeks.
It's crucial to chop the beets rather than grate them. Beets that have been grated will produce too much juice and ferment too quickly, producing alcohol rather than lactic acid.
