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Posts Tagged ‘Beets’

This evening while making beet kvass I noticed tiny tops sprouting from the mature beets. I was reminded of three things. The first was the resilience of life. The beets have been in storage for months, they’re still alive, and ready for spring! Secondly, was the beauty of the chioggia. The electric pink rings impress me every time. Finally I was reminded that beet kvass, though beautiful, delicious, and full of nutrition, is not very well known, and I’d like to change that…

Chioggia skins

Sprouting beets

Are you ready to try? Here’s a quick and simple recipe for Beet Kvass.

Did you know that Fermented Beverages Are Homemade Probiotics and Multi-Vitamins?

This was shared on Real Food Wednesday.

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Beet Kvass Recipe

Beet Kvass

Makes about one quart

A sweet and salty cultured beverage infused with all of the vitamins, minerals, and detoxifying properties of beets. Each variety of beets yields a unique brightly colored kvass (ie. bull’s blood is deep red, chioggia bright pink, and golden kvass is radiant yellow).

3 medium organic beets, any variety

1 tablespoon unrefined sea salt, finely ground

3 tablespoons whey or finished beet kvass (optional)

4-6 cups water (well, spring, or filtered)

Peel the beets. Chop them into one-inch cubes. In a half-gallon canning jar combine the beets, salt, and optional whey or kvass. Add enough water to fill the jar while leaving about two-inches of headspace. Stir with a wooden spoon to dissolve the salt. Cover with a cloth or paper towel. Secure the cover tightly with a string or rubber band. Leave at room temperature for 2 days.

Use a small ladle to skim any foam that has risen to the surface of the kvass.  Strain out the beets. (Use them to make a second batch and then discard.)

Funnel the kvass into a glass jar with a tightly fitting lid. Place a sheet of wax paper underneath the lid. (The paper prevents the acidic kvass from contacting the lid.) Store in the refrigerator for up to 3 months.

One serving size is four ounces.

This was shared at the Probiotic Foods Challenge and the Detox Challenge.

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