Better Beet Kvass (a.k.a. BEET-le juice)

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Beetlejuice, Beetlejuice, Beetlejuice!

No, a scary, wiry-haired dead man is not going to appear… Instead, enter a simple and tasty homemade ferment. (Thank you for the name, Ericka from Milk Mojo)

Fermented foods are the hottest new trend in the nutrition world despite their ancient and historical use throughout the ages for health and vitality.

Beet Kvass, or Beetlejuice as I am calling it, is a traditional fermented beverage from Eastern Europe. It was revered for it’s medicinal qualities which we now know are related to the probiotics, vitamins and minerals it contains. Kvass can promote regularity, aid in digestion and support the liver in its detoxification process.

I like Beetlejuice because it’s relatively easy to make that even a beginner can manage. I regularly recommend it to clients to help with a variety of health complaints, but often get feedback that it’s TOO salty, TOO grassy, TOO beety, TOO yuck.

As a determined supported of simple ferments, I discovered and adapted a recipe I found here that is much more palatable and even tasty…

Enjoy and PLEASE leave feedback!

Wanna see Beth talk to Grace Lee from Hawaii News Now Sunrise? Check it out here.

Beetlejuice (a.k.a. Beet Kvass)
Print Recipe
Prep Time
15 minutes
Passive Time
3-7 days
Prep Time
15 minutes
Passive Time
3-7 days
Beetlejuice (a.k.a. Beet Kvass)
Print Recipe
Prep Time
15 minutes
Passive Time
3-7 days
Prep Time
15 minutes
Passive Time
3-7 days
Ingredients
Servings: varies
Instructions
  1. Sanitize your work space. Clean your veggies.
  2. Roughly chop and cube veggies. Layer them in the jar alternating with salt. Add onions and cabbage first, then top with beets as they help weigh the other veggies down. You can lightly pack the veggies in the jar with care to leave 2 inches of space at the top.
  3. Cover with filtered water, leaving at least 1 inch between water level and lid.
  4. Close jar and leave in a dark space.
  5. Transfer to refrigerator after 3-7 days or until the kvass tastes good to you. It will get more sour the longer it ferments.
  6. Drink 1-2 oz/day with meals to aid in digestion and support gut health.
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