My first post in 3 months and it is about beet kvass! I had to post these pretty pink pictures of this fermenting beverage. It is so good and so healthy and so much fun to make with a good friend. I have been making it for about a year now, but made a quadruple batch with my neighbor. You can find the recipe in the Nourishing Traditions publication.
Here is what Sally Fallon has to say about it, "This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments."
Apparently Ukranian homes are never without their beet kvass.
With local organic beets regularly available, my friends and I are trying to stock up for the winter. Since this is a fermented beverage, it is stored in a cool place. I will post more pictures on day 3 after the fermentation is complete so you can see the deep vibrant color of the kvass. We ran out of whey (poor planning on my part) so we used raw milk yoghurt instead which yields the same results. That is why you may see some white particles in the picture. We will reserve some kvass as starter for the next batch. Oh, and there will be more batches. I am happy to pass along one if you would like to sample.
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