Beet Kvass Recipe – Nice thirst quenching summer tonic

This drink is valuable for its medicinal qualities and as a digestive aid. Beetroots are loaded with nutrients. One glass morning and night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet Kvass may also be used in place of vinegar in salad dressings and as an addition to soups. I would suggest that if you have not had it before you try a little at a time. It is also a good way to store the nutrients from the beetroots and it can last for several weeks – if not months – in the fridge. If it doesn’t get used!
  • 3 medium or 2 large organic beetroot, chopped up coarsely.
  • 1/4 cup whey – I use kefir whey or you can use yoghurt whey
  • 1 tablespoon celtic sea salt
  • filtered water
Place beetroot, whey and salt in a large glass container. Add filtered water to fill the container – should be about 8 cups of water. Stir well and cover securely. Keep at room temperature for 2 days. I then strain it. sometimes there is a white yeast growth on top (nothing to be concerned about) and straining removes this before transferring to the refrigerator.
With the jar of beetroot I usually fill it with water and keep it at room temperature for another 2 days. You can add some of the liquid from the previous batch and use this as your inoculate but generally I find its unnecessary as the beetroot has enough bacteria present after the first batch to kick it off again.. I have found that the resulting brew is slightly less strong than the first but oddly enough, sometimes the colour is more intense. After the second brew, strain and refrigerate. The beetroot then goes into the compost. I may give the next batch to the chooks though and see what they do. Pink eggs perhaps?

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