beet krass

[Guest guest]

Dear Sheila,

I would love it if you would post the beet krass recipe. Does this

process also lower the high sugar content in the beets, like making

kefir?

TIA,

Bee

[Guest guest]

Here is the recipe. I will say beet kvass does not taste sweet, but

don't know how much sugar is left in it after fermentation. Sally

recommended it to me back in the days when I had trouble with candida

and other digestive troubles, so I assumed it was okay sugar wise.

If you don't care for the taste of beet kvass add a little to soups

or salad dressing.

Sheila

Kvass means leaven in Russian. There are other recipes for kvass namy

of which contain rye. I found reading about kvass fascinating. There

are so many wonderfully healthful foods that come from older

cultures.

BEET KVASS

Kvass is made from beetroot. The result is not so much epicurean as

medicinal, although beet kvass is often added to borscht. No

traditional Ukranian home was without its bottle of beet kvass,

according to Lubow A. Kylvska, author of Ukranian Dishes, " handy and

ready when a pleasing, sour flavor had to be added to soups and

vinaigrettes. "

Folk medicine values beets and beet kvass for their liver cleansing

properties and beet kvass is widely used in cancer therapy in Europe.

Anecdotal reports indicate that beet kvass is an excellent therapy

for chronic fatigue, chemical sensitivities, allergies and digestive

problems. It is an excellent blood tonic, cleanses the bood, promotes

regularity, aids digestion, alkalizes the blood, cleanses the liver

and is a good treatment for kidney stones and other ailments.

Beet Kvass is a simple lacto-fermented product that is easily

produced at home. You need

3 medium or 2 large organic beetroot – peeled and roughly chopped.

1/4 cup whey

1 tablespoon sea salt

filtered water

Place beets, whey and salt intoa 2 quart Mason glass jar or (2) one

quart Mason jars, add filtered water. Stir well and cover securely.

Keep at room temperature for 2 days and then transfer to

refrigerator. Drink one 4 oz glass, morning and night.

For you second batch refill the bottle with filtered water and let it

ferment for two more days on the counter. After the second brewing

dicard the beets.

Save some beet kvass to use as your inoculant, instead of the whey,

for the next time you make it.

Do not use grated beets in the preparation of beet tonic. When

grated, beets exude too much juice resulting in a too rapid

fermentation that favours the production of alcohol rather than

lactic acid. Lactic acid is the wonderful ingredient in fermented

pickle juice which helps prevent muscle cramps.

> Dear Sheila,

>

> I would love it if you would post the beet krass recipe. Does this

> process also lower the high sugar content in the beets, like making

> kefir?

>

> TIA,

> Bee