Makes 1 quart
Earthy, refreshing and slightly tart beet kvass is a healthy tonic that you can easily make at home. Sally Fallon in her book Nourishing traditions touts, "This drink is valuable for it's medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. Once 4 ounce glass, morning and night is an "excellent blood tonic and cleanses the liver."
This recipe adds ginger, cinnamon, all spice and star anise to give the beets an extra kick. Enjoy!
- 2 cups organic beets
- 2 tablespoons fresh ginger
- 1 quart (4 cups) filtered or spring water
- 1 teaspoon sea salt
- 1 cinnamon stick
- 1/2 teaspoon whole allspice
- 1 start anise pod
- 1 tablespoon starter culture such as whey or saurkraut juice (optional)
- Thoroughly wash and dry your jar and lid of choice before getting started. You can use a fermentation crock, mason jar with lid or mason top.
- Place beets, ginger, salt, spices and water in jar. Stir well until the salt is dissolved.
- Close the jar (If using a fermentation crock then just cover with lid or cloth.
- Allow the kvass to ferment for one to two weeks. I usually ferment mine for two weeks.
- When the kvass is ready, strain the beets and set them aside. Pour the liquid into a clean jar with a tight fitting lid or swing top bottles and store in the fridge.
- If you are wanting to get more bang for your buck, reserve the beets and 1 cup of beet kvass and you can prepare beet kvass about one to two more times. Add additional salt and water. Or shred beets and add to your favorite salad.
Enjoy! Love, Emma