One my shelf in the kitchen, next to the fermenting apple
juice and keffir, is a tightly capped glass jar full of blood red liquid. It is my beetroot kvass in the fermentation
process. I have been told to leave it there for two to three days or up to 5
days, although explosions have been reported at 5 days with red beet kvass
landing in all the kitchen drawers and over kitchen benches; so I am not really
keen about that.
I have beet kvass fermenting on my kitchen shelf because it
is well-known as a health drink and I
want to keep well protected from any infectious disease. It was said to originate in the Ukraine and that
Russian soldiers would drink it during cholera epidemics. They evidently survived to tell the tale and
that is good enough for me.
Although it is salty
to the taste, it has many beneficial nutrients giving a boost to energy; keeping
the blood clear of viruses and bacteria and increasing its oxygen carrying
capacity; and improving and cleansing the liver.
It is used for chronic fatigue; digestive
problems such as heartburn and constipation; allergies/sensitivities; helps the
blood maintain the desirable pH without stress; for kidney stones;
and any inflammatory conditions, such as cardiovascular disease.
It is also used in European clinics to treat cancer
and to detoxify radiation exposure. Studies
show that digestive enzymes are always low in sick people and especially so in
those with cancer. They have also shown that beet are rich in enzymes,
minerals, iron, vitamins and antioxidants that are lacking in such cases.
Beet kvass is a cure all.
It is a fermented probiotic drink that can restore, help you recover
from illness and works as a general pick me up. I am carefully watching my beet kvass and
hopefully I will get the benefits of the drink and not have it exploded all
over the kitchen. :) Three days at the most and all should be
well.
If you are interested in the recipe for beet kvass then keep
reading.
You will need:
- · A jar (about 1 litre).
- · 2-3 small raw beetroot cut into big chunks. Make sure it is clean before cutting.
- · Optional ¼ cabbage and ¼ onion.
- · ¼ cup whey
- · 1tsp to 1tablespoon celtic salt (ie to taste).
- · Filtered water to fill the jar after all the ingredients are in the jar.
Here’s what you do:
- · Put the raw beetroot into the jar. Optional: put in the shredded cabbage and diced onion.
- · Add the whey and filtered water.
- · Put on the lid and leave in a warm place so it can ferment.
- · After 2 or 3 days (or up to 5) pour the beet kvass (the liquid) into a clean jar with lid and put into the fridge to slow down fermentation. You can leave the beet kvass (the liquid) for weeks and its flavour will mellow becoming less salty.
Just so that you know:
The jar with the left over beetroot can be filled up again with the same amount of whey,salt and filtered water after giving the beetroot a few prods or even cutting them in ½; and the process continues.
So... be daring. Have
a go. You just might like it and the
health benefits will be out of this world.
Until next time,
here’s to your very good health,
Linda.
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