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Trish Dent

Tuesday, 28 November 2017

Beetroot Kvass

According to Sally Fallon, in her fabulous book Nourishing Traditions, no Ukranian home was without beetroot kvass, used as a health tonic and digestive aid. One 4 oz glass first thing in the day and last thing at night is the recommendation.

1lb fresh beetroot
1 tbsp lemon juice or apple cider vinegar or whey (I find kefir whey works well)
2 tsp salt
Filtered water (1½ to 2 litres)

  1. Scrub and coarsely chop the beetroot. Place beetroot, lemon juice/whey and salt in a 2-litre glass container and add filtered water to fill the container (leave about an inch at the top). Stir well and cover.
  2.  Keep at room temperature for 3-5 days.
  3.  Filter the liquid through muslin into bottles and store in the fridge.
  4.  Save a little of the liquid and the beetroot in the 2-litre container and fill again with filtered water to start a second brew.
  5.  After completing the second brew, discard the beetroot and begin again with fresh. 
  6. This kvass has a really earthy flavour. To give it a little more zing, add an inch of finely grated fresh ginger and 1/2 a fresh lime, quartered and squeezed at the first stage.