Beet kvass – Homemade, Excellent immunity booster, probiotic, Gut health – a blood cleanser, powerful medicinal qualities
Probiotics are live bacteria and yeast that line your digestive system and enhance your body’s ability to absorb the nutrients from the food you eat. In modern urban living probiotic has been mainstream due to a lot of health benefits and awareness.
Our ancestors and forefathers used to get enough probiotics because they ate fresh foods from good soil. They ate more fermented foods to keep their foods from spoiling. In the 1930s when there was no money to buy lipsticks or rouge, a slice of red beet apply onto their lips and cheeks.
In India traditional probiotic consumed foods are commonly pickle, yoghurt, dosa, and idli. We have never used the word “fermented” to describe these foods so people were not aware of them. The North Indian Kanji is a traditionally fermented drink similar to Beet kvass. It is easier to make and beneficial too. I am a fan of beet kvass and crave when I miss my morning dose.
I prepare Kvass in two ways- One with whey. Kvass with whey took longer to ferment. Second I infused spices like cinnamon, fresh ginger, citrus, and mint. I like both the version.
Beet kvass is a probiotic tonic made by culturing beets in a slightly salty brine for a few days and up to a week. Its flavour tastes similar to beet juice – earthy, sour, and slightly salty.
Beet Kvass has been used to support immune function, cleanse the blood, combat fatigue and chemical sensitivities, allergies, and digestive problems, and is especially good for those suffering from constipation and sluggish liver.
For Ginger, Lime & Mint
Smash 1 inch of ginger, fresh lime juice, and 10-12 crushed mint leaves add it to the mix.
For Green Chillie, Cinnamon and clove
Slit the green chillies, crush in mortar pestle cinnamon, clove add it to the mix
Drink 100 -150ml in the morning and night
Note, Fermented food have to be prepared in a glass vessel, mason jar or bottle. If you lid the top make sure you open and close it ever day once or two times.
Subscribe to my newsletter to get all my updated right way to your email inbox.
- 2 large or 3 medium organic beetroots
- 1 litre Mason Jar (or tall bottle)
- Himalayan salt (for your taste)
- Filtered water
- (read the above article for tips.)
- Chop the beets with the peel in half-inch cubes
- Place the beets into a sterile 1 ltr mason jar or bottle.
- Add salt for your taste
- Pour water to fill the jar leaving an inch or two on top
- Close the lid and shake till all salt melts
- Cover with a clean cheesecloth or kitchen towel with a rubber band.
- Keep it in a dark and warm on your kitchen counter for 2-3 days
- Agitate the mixture once a day.
- After 3 days, task and test it, if you want sourer you can leave for some more days.
- Once you like the taste keep it in the fridge for cooling