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Beet kvass - A liver loving ferment!

Beet kvass is one of our favourite ferments, and it is so easy to make! Beetroots are one of natures superfoods, and fermenting them increases the already high nutrient content providing us with folate (B9), vitamin C, vitamin B6, magnesium, potassium, iron, phosphorous and manganese. Drinking beet kvass can help with digestive health, cardiovascular health, cognitive function, immune function, and liver health. Some of the main issues we will recommend beet kvass for in the clinic are liver congestion and fat digestions issues. Beetroots contain betaine which is involved in liver function and may help prevent fatty liver. Below is the easy to follow recipe, and you can also watch Elyse making it in the video as well!

 

Beet Kvass Recipe

Ingredients: 

  • 2-3 beetroots, peeled and quartered 

  • 15g salt 

  • 1.5L filtered water 

  • Anaerobic fermenting jar/crock 

 

Method: 

  1. Add beetroots to the jar, should fill around 1/3rd of the way.

  2. Make up a 1% brine by mixing 15g of salt with 1.5L of filtered water. 

  3. Pour the brine over the beetroot, filling to above the shoulder, leaving 1 inch gap when lid is closed.

  4. Close lid and place airlock in the top and fill with 2 tablespoons of water.

  5. Place in a dark place to ferment for 10-30 days.

  6. Move to fridge (can be transferred to a bottle with swing top lid). 

  7. Ready to consume immediately. 

 

Note: If the brine forms a lot of bubbles on the top, it is fermenting quickly and needs to move to the fridge early. You may then need to leave in the fridge for a week before consuming. The warmer the weather, the quicker it will ferment. If the weather is cool, you may need to leave the full 30 days in the cupboard before moving to fridge and consuming. Longer ferments also mean a deeper flavour. 

 

 

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