What on Earth is Beet Kvass?
I know what most of you are thinking... beets?! EW. I used to hate beets, too. But, I wasn't eating or drinking beets in their best light. Given — no matter what recipe you try, beets still have an earthy flavor. But beets pack some major healthy punches. Kvass is my favorite way to ingest beets daily because the drink tastes more like pickle juice or kraut, just more earthy. I would describe the flavor as slightly sweet, salty, earthy. Not to mention, this is SUPER easy and cheap to make and always have in your fridge.
Kvass is a Russian term for a fermented drink (in Russia it's an alcoholic drink). This recipe is fermented, but not alcoholic. Fermented juices have so many gut health benefits. This juice helps with constipation, diarrhea, blood pressure, bloating, fighting off cold and flu, long-term goals of fighting cancer and disease.
Probiotic foods strengthen your immune system and kill off pathogenic bacteria. It replenishes your gut with good bacteria that help break down food. Even though probiotic supplements can help, the best way to get probiotics in your gut is to eat fermented foods like kvass, kombucha, pickles, sauerkraut, etc.
Beets have 1300 milligrams of potassium per cup. That helps fight free radical damage and improves your body on a cellular level.
Full of vitamins and minerals
Beets contain protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, and supply vitamin A, vitamin C, calcium, and iron. I'd say that's a pretty good reason to eat/drink a lot of beets!
Considered a blood tonic/cancer-fighting drink
- Beets contain something called phytonutrients. It's the pigment that stains your hands pink. These phytonutrients help create red blood cells, making beet kvass an excellent blood tonic by alkalizing the blood.
Beet Kvass Recipe
- 2-4 beets depending on size (I typically find 3 is the magic number)
- ¼ cup Bubbies sauerkraut juice
- 1/2 TBSP sea salt
- Filtered water (see instructions for amount)
- Wash and peel beets (if organic, you can just rinse and leave the skin on for extra earthiness)
- Chop beet into cubes.
- Place the beets in the bottom of 1/2 gallon jar.
- Add sauerkraut juice and salt.
- Fill jar with filtered water.
- Cover with a towel and leave on the counter at room temperature for 2 days to ferment.
- Transfer to refrigerator and drink up! Drink as much as you like, but I typically drink a shot glass before breakfast, lunch, and dinner.
**We have found that you can actually reuse the same beets for one more round of Kvass!