Beet Kvass

 

Yesterday I finally found organic beets and the confidence to once again try making fermented foods.  I don't know why fermented foods intimidate me, other than the possible reasons that I was raised to fear microbes and un-refrigerated or unpreserved foods!  Silly fears aside, I proceeded to make my beet kvass from Sally Fallon's recipe in "Nourishing Traditions."

In "Nourishing Traditions" Sally Fallon says that beet kvass

is valuable for its medicinal qualities and as a digestive aid.  Beets are just loaded with nutrients.  One 4-ounce 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.

~whew~ All that from one little drink!  How could I not try it?  So here's what I did:

 

I gathered my ingredients: organic beets, sea salt, whey (from my homemade yogurt), and spring water.  I also had my copy of "Nourishing Traditions" handy and a clean half-gallon mason jar.

I peeled the beets (such gorgeous color!),

 

 coarsely chopped them,

and put them in the 2-quart mason jar with 1 Tbs sea salt, 1/4 cup whey, and

 

enough spring water to fill the jar.

 

I put the top on the jar, and now the good bacteria is working its magic.  After two days I will put the beet kvass in the refrigerator.  Sally Fallon says that after this batch is consumed, I can fill it one more time with spring/filtered water for another nourishing batch.  I will keep you updated on my results.