Beet Kvass

Life Hack: Drink a glass of Beet Kvass every morning

Beet Kvass is a fermented drink (not as gross as it sounds, I promise) that benefits liver, digestion, and heart health. I have been drinking a small glass of this every morning on an empty stomach for about two months and have seen some improvement in my digestive health especially.

Liver: “Traditionally, beet kvass was used as a tonic for the blood and liver (6). There’s merit to that tradition, too. That’s because beets contain phytonutrients called betalains as well as betaine, and these nutrients help support liver health. Furthermore, betaine helps reduce oxidative stress and inflammation in the liver(7), while beets also reduce stress on the liver and support liver health”

Heart: “In addition to supporting liver health, beet kvass benefits the heart, too. That’s because beets contain naturally occurring nitrates that your body converts to nitric oxide. When that happens, your blood vessels dilate which improves circulation and oxygenation throughout your body. As a result, drinking beet juice may enhance cognitive function and neuroplasticity (that’s your brain’s ability to make new connections) as you age, while also reducing blood pressure”

Digestion: “As a fermented food, beet kvass benefits gut health and the digestive system. Culturing the beets in brine allows beneficial bacteria to proliferate. Accordingly, these foods become rich sources of probiotics that help support digestive system health and proper immune system function. As a result, people who consume probiotic-rich foods and drinks like kvass tend to have healthier guts”

Recipe:

  • large beets, preferably organic
  • 1 teaspoon fine sea salt
  • 2 to 2 1/2 cups filtered or boiled water
  • optional add-ins, like ginger or citrus slices

Directions:

  1. Remove any dirt from the beets with a gentle wash using filtered water, as chlorinated tap water can kill the microbes.
  2. Cut off the stem and root tip from each beet, then cut into 1/2-inch pieces, leaving the skin on. Add the chopped beets to a 1-quart jar until it’s about halfway full.
  3. Add the sea salt, then pour the filtered or boiled water into the jar, leaving about an inch of head space.
  4. Secure the lid on the jar, and shake well to combine.
  5. Label the jar with the date, as well as the date to be checked—usually 5 to 7 days later.
  6. Be sure to “burp” the jar each day by unscrewing the lid (but not removing it), then tightening it again. This will release any built-up pressure, and prevent the jar from breaking.
  7. After 5 days, check the depth of flavor of the kvass—you want the saltiness to be reduced and a slightly sour, earthy, and rich flavor to be most prominent.
  8. When the beet kvass is fermented to your liking, use a sieve to strain the liquid into jars, label them, and store in the fridge for up to three months.
  9. Enjoy the beet kvass on its own, diluted with sparkling water (our favorite), or as a stand in for vinegar in homemade salad dressings.

https://food52.com/recipes/38532-beet-kvass

References:

https://food52.com/recipes/38532-beet-kvass

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