Beet Kvass- The Immune Elixir You Need
With all this COVID19 mania- WHY NOT DIY?!
Reclaim your confidence over your health. Often, we wait too late to become more disciplined with our health. Better late than never, right?
This super easy recipe will help boost your immune system & give you some protection from foreign invaders.
Kvass is a Slavic / Baltic - that originated in Russian & deeply rooted in its history. An ancient variation of kvass is said to have existed in other ancient cultures such as the Greek, Babylonian and Egyptian ones.
Kvass has been in Russia for some time, making it a highly valued everyday drink due to its amazing health benefits.
It can be made with rye bread, or other items such as beets, which I have chosen here.
Benefits of beet kvass:
The lacto fermentation process results in the formation of health bacteria, aka probiotics, which feed our gut, protect our bodies from foreign invaders like viruses
It enhances our immune system
Improves digestion & helps to alleviate digestive issues like constipation.
Improves energy levels
Supports the liver and gallbladder
Purifies the blood
Highly nutritious in vitamins and minerals
Protects against cancer
For 1 litre jar- you can also get creative and add other types of herbs, slices of onions, carrots, turnips, and berries
Prep Time: 15 minutes
Fermenting Time: Minimum 3 days- 3 weeks
Ingredients:
2-4 Beets
Ginger
Herbs such as rosemary, thyme, oregano
1 garlic bulb
Distilled / filtered water
Sea salt
Directions:
Cut up beets & ginger. You can choose to peel them, however the skin contains many important minerals that improve the fermentation process. If you choose to keep the skin, buy organic produce or soak the vegetables with salt and vinegar for 10 mins.
Dissolve salt in water. For 1 litre, add 1.5 tablespoons of salt
Add the chopped beets, ginger, herbs and garlic in the airtight jar. Make sure to chop the garlic bulb to release allicin, its beneficial compound
Add the salted water
Set intention- ask for it to protect you, heal you, nourish & support you
Close cap tightly and store in a dark cupboard for a minimum of 3 days-3 weeks
When you are ready, filter out the liquid from the ingredients and store liquid in the fridge (you can choose to discard the ingredients or consume them). I would drink 1/2 a cup of the liquid on an empty stomach.
NOTES: The longer you leave it, the longer it ferments= the better the probiotics and more medicinal it becomes.
PS- You can choose either distilled water, or purified water, but either way i would boil it, then put it in a saucepan and let it sit for about an hour to let the rest of the chlorine evaporate. Then add the salt in and mix it until it is fully dissolved. I prefer distilled water as spring water still contains harsh chemicals & reside of NPK fertilizer.
