What the hell is fermented beet kvass, you might be thinking! It’s a fermented food made from beets – and it’s not nearly as disgusting as it sounds!
Drinking beet kvass is probably one of the best things you could do for you health. In fact, I’ll give you 5 good reasons why you should start drinking it!
5 Really Good Reasons why I love beet kvass:
1. It’s so easy it’s STUPID – and it’s CHEAP as beets.
Seriously, all you need is a couple of beets, some salt and good quality water.
2. Liquid fermented foods go down a lot easier than the veggies.
When I started eating a ton of sauerkraut, my stomach started getting bloated and painful everyday. It took me a couple of weeks to figure out what the cause was, and then I realised it was all that sauerkraut!
So, then I started eating just sauerkraut juice, and my stomach was much better but sauerkraut juice is a bit more of a pain to make – you have to shred the cabbage in the juicer, massage it, and then once it’s fermented, squeeze the liquid out.
With the GAPs diet (a gut healing program), Dr. Natasha Campbell-McBride advises patients to start with only fermented juices, and to add in the fermented vegetables later on, because they’re too fibrous and can be irritating to the stomach.
3. You get gut-healing probiotic bacteria
Buying a good-quality probiotic supplement will set you back $50 – $80. Kvass can be made for a couple of bucks – and you’re getting more probiotic goodness!
With fermented foods, you’re getting a wider variety of beneficial bacteria and MORE probiotics than with a supplement.
I still think a probiotic supplement is pretty much mandatory for everyone, but you don’t want it to be your entire strategy – eating fermented foods is more important!
4. Restores stomach acid
Fermented vegetable juice helps to restore normal stomach acid production, which is ESSENTIAL for breaking down food and proper digestion. Most of us have low stomach acid, and especially with any kind of digestion issues.
5. All the benefits of beets
We all know how amazing beets are for our health – I mean just look at the color! But sometimes I find myself buying beets, but struggling to figure out how to actually get them in my stomach. This way, you are getting all of the benefits of beets and don’t have to figure out how to cook/eat them.
They are amazing source of antioxidants, help fight inflammation, have anti-cancer properties, high in vitamin C, folate and minerals and support the liver phase 2 detoxification pathway. Blah, blah, blah – they’re good for you okay!
They also help purify blood and are traditionally known as a blood building food. Drinking beet kvass was actually a big part of my treatment when I lost my period to get it back (I’ll write all about that whole thing next week!).
HOW TO EAT KVASS
You can drink shots of this stuff, but that’s not very fun.
I add it to my cup of bone broth every morning. I barely notice it’s in there, and I actually find it rounds out the meaty flavour of the bone broth nicely, adding a little salty and sour to it. But don’t add the fermented veggie juice to HOT bone broth, or it will kill off the good bacteria. I gently warm the bone broth up on the stove.
Always start really slowly with fermented foods. I get clients to start with just 1/4 teaspoon! If you do too much too fast, you’ll likely have a strong detox/die-off reaction with not-so-fun symptoms.
HOW I FERMENT FOODS
I make all my ferments in my Pickl It jar – by far one of the best purchases I’ve ever made! It’s basically a fido jar with a special lid that’s designed to keep an anaerobic environment, meaning a no oxygen environment, inside the jar. Wild ferments can be slightly risky and a huge hassle trying to keep the air out so they don’t go off.
I can’t even tell you how many times I threw out entire batches of sauerkraut when the ferment started growing bad bacteria and yeast. I’ve NEVER had that problem again since using the Pickl It! I just put the stuff in the jar and don’t even have to look at it again until the fermenting time is up. Soooo simple!
- 3 medium sized beets
- 1 tbsp fine grain sea salt
- optional: 1 cup whey (I never add this)
- spring/distilled water
- Wash the beets. Remove the stems and leaves slightly above the beet (so about a half inch of the stem is still attached).
- Chop the beets, approximately into one-inch chunks.
- Add the beets and salt to a single half gallon jar or divide them between two quart-sized jars.
- Fill the jars with filtered water, leaving an inch of space at the top.
- Cover tightly with a lid and leave at room temperature. Begin tasting your beet kvass after 4 or 5 days.
- Remove any white film that appears on the top (it's fine, not a sign that somethings gone wrong!).
- Store in the refrigerator, leaving the beets in with the kvass.