beet kvass

I am just getting around to posting this now although I made my beet kvass about 3 weeks ago. I figured better late than never, right?

Let's start off with the truth: Sally Fallon calls this drink, "something you wouldn't serve to guests." I'd say she is stretching the truth a little there. While the drink has amazing health benefits (aiding digestion, liver cleansing, blood tonic, promoting regularity, etc.) I find it hard to even serve to myself. I'd consider myself a fairly fermented liking gal. Or, in other words, I like fermented foods. I really love kraut and kefir especially. YUM! But this drink is gonna take some getting used to.

The first thing you're going to needs is beets. Good, organic beets; 2-3 depending on their size. Peel and chop coarsely.

Then you'll need 1/4 c whey, 1 Tb of sea salt and apx. 2qts of filtered water. We're on a well so our water is free of things like chlorine and fluoride.

Place beets, whey and salt in a 2qt glass container and fill with water. Stir well and cover securely. Keep on your counter for 2 days.

Now, for some reason Nourishing Traditions always seems to have the "2 day" rule about letting things ferment on your counter. Maybe it's my house temp or our climate but 2 days never cuts it for me. Our kraut sits out on the counter for a good 2 weeks before it's ready. I let the beet kvass sit out a little too long and it started to develop a light scum on the top. I scraped all of that off, strained my beets and placed the tonic into the fridge. It's recommended that you drink one 4oz. class morning and night.

So try not to gag (I know, that doesn't sound very promising,) and drink it for your health!