Beet Kvass Cocktail
Beet Kvass is a lovely concoction that reminds me of a cross between pickle juice and beet salad. It is a powerhouse of nutrients, enzymes, and beneficial bacteria. It aids in hydration, liver detoxification, and has an overall tonic effect for the whole body. Beets are high in betacyanin which can dramatically increase the oxygen-carrying ability of the blood. Beets are also an excellent source of betain, which supports the blood, liver, and intestines. Betain has been found to protect the liver from excessive alcohol consumption. It is also very beneficial to the management of homocysteinemia. Beets should be a part of any cleansing regime.
Fermenting vegetables into a liquid drink is something that has been practiced all over the world, and especially in Eastern Europe and Russia. There are many ways to do this, some with starters, and some with just spring water, veggies, and salt. I will share the recipe that I have made most often. If for some reason you do not want to use milk whey, there are a plethora of non-whey recipes on the internet. The benefit of whey is that the fermentation time is much quicker, and I love that.
- 3 medium or 2 large organic beets-chopped no smaller than 1 inch cubes
- ¼ cup whey (not the protein powder, this whey is from yogurt, kefir, or raw milk)
- 1 tablespoon sea salt
- Spring or filtered water
- Lemon as a garnish
- Place beets, whey, and salt in a 2 quart glass container.
- Add water to fill container. Stir well and cover securely.
- Keep at room temperature for 2 days before transferring to refrigerator.
- When most of the liquids have been consumed, you may fill up the container with more water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first.
- Serve with a squeeze of lemon in a clear glass. Anything that colour has to be good for you!