Beet And Ginger Kvass Treat Your Liver Good Recipes

Get hydrated with this earthy drink. Beet Kvass is a effervescent lactic acid fermented beverage the ginger making it even more effervescent. It can be consumed as a tonic drink, or used to make a vinaigrette dressing or use over cooked greens. Beet ginger kvass, like other lactic acid fermented drinks, is best consumed in relatively small amounts. It is considered a tonic drink, due to the many health benefits from nutrients, enzymes and beneficial organisms in it. 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.

Provided by Rita1652

Categories     Beverages

Time 15m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 4.7, Sodium 152.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 0.2

Beet Kvass is a unique tasty slightly tart and salty health beverage. It is lacto-ferment beverage high in nutrients, healthy for the blood, and a nice liver cleanser. And oh wow, I just remembered that my first batch tasted awful. It was too salty because I used store bought commercial whey instead of homemade liquid whey. Commercial whey is concentrated and already salted and I was still experimenting er..ah... perfecting my technique. I thought I didn't have to bother with all the basics principals of heirloom folk drinks. HA! Yes you do. Search for my Whey recipe. Beet Kvass takes 3 days to properly ferment. You are essentially making a tea made of chopped up organic beets. The beets can be used twice with a little less water for the second batch and 1 tsp of salt if using a cup of the 1st batch of Beet Kvass as carryover. Again with everything I do, please keep clean sterile glass jars - NO DISH-SOAP!!! Use Vinegar water to clean all, and the final rinse with filtered water not the muni-tap water due to the chlorine and the fact that it will kill your ferment culture. You will need a one gallon glass jar. I bought mine at... you guessed it - a second hand store - during the summer. Three days means 72 hours from begin to fridge. Refrigeration slows down the fermenting to nearly a standstill. You can reserve a cup and a few chunks of Beet to keep fermenting at room temperature to make a Beet Vinaigrette for salads in 7 days. But this I have not done myself.

Provided by susie.freckle.face

Categories     Punch Beverage

Time P3D

Yield 12 cups, 24 serving(s)

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 2.8, Sodium 202.2, Carbohydrate 0.6, Fiber 0.1, Sugar 0.5, Protein 0.1