Kvass – fermented beetroot juice – is a traditional Eastern European beverage that was originally made from fermenting stale bread. Earthy, salty, sour, and sweet, this jewel-toned lacto-fermented beverage is a probiotic bonanza. According to food legend beetroot and kvass are prized for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. It’s also a valuable an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems. One glass morning and night will alkaline your body nicely plus deliver all the other medicinal qualities of beetroot.
Some recipes call for adding whey, which speeds up the fermentation process, but kvass can be made more simply with just beets, water, and salt. Or you can mix the juice from sauerkraut to chopped beetroot with about 3 times the amount of clean water and leave to ferment on the bench for 2 days. Strain. Depending on the ingredients, your environment, and your personal taste, the fermentation process may take a couple of days to a couple of weeks.
It’s a bit of an acquired taste, as you can imagine – but once acquired you’ll be craving it
