Who doesn’t love beets? They are nutrient rich, tasty and oh so healthy. One of my favourite ways of consuming beets is to scrub them and steam them whole without cutting or peeling – this way you avoid the mess. When they are cooked, the skin slides off like a dream. I then slice them, sprinkle them with Himalayan salt and eat them. They are absolutely delicious.
Beet Kvaas is the fermented version of these fabulous vegetables, with a long history of traditional use in Eastern Europe. If you are new to fermented vegetables and don’t know where to start, Beet Kvaas is one of the most rewarding and straightforward.
It is inexpensive and easy to make, gives the liver a boost, helps reverse chronic fatigue, allergies and digestive problems, alkalises the blood, plus it tastes earthy, looks fabulous, feels good and is full of probiotics – what’s not to like?
- 4 small beets (or 2 large)
- garlic (the more the merrier!)
- 60 ml whey from yoghurt/kefir or sauerkraut juice (see notes *)
- 1 tbsp sea salt or Himalayan salt
- water
- ceramic pot or glass jar
- dish cloth to cover
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Ingredients
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- Scrub beets and peel if not organic. Cube and put into jar. Peel garlic and pack in with beet cubes
- Add whey or juice from sauerkraut juice. Sprinkle salt over beets. Fill pot or jar with filtered water.
- Cover with dish cloth. Leave to ferment for a couple of days at room temperature.
- Strain and pop the kvass into the fridge. Eat the beets or use them for compost.
- Drink a small glass of kvass every morning and every night.
*If you don’t have or want to use whey, just double the salt and let the mixture ferment for a lot longer (about two weeks)
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