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Welcome to my blog, with news of my Shiatsu massage practice in Suffolk, exercise classes and cooking workshops, some views on events and happenings locally and abroad....and more.....
Trish Dent

Tuesday, 28 November 2017

Beetroot Kvass


According to Sally Fallon, in her fabulous book Nourishing Traditions, no Ukranian home was without beetroot kvass, used as a health tonic and digestive aid. One 4 oz glass first thing in the day and last thing at night is the recommendation.


1lb fresh beetroot
1 tbsp lemon juice or apple cider vinegar or whey (I find kefir whey works well)
2 tsp salt
Filtered water (1½ to 2 litres)

  1. Scrub and coarsely chop the beetroot. Place beetroot, lemon juice/whey and salt in a 2-litre glass container and add filtered water to fill the container (leave about an inch at the top). Stir well and cover.
  2.  Keep at room temperature for 3-5 days.
  3.  Filter the liquid through muslin into bottles and store in the fridge.
  4.  Save a little of the liquid and the beetroot in the 2-litre container and fill again with filtered water to start a second brew.
  5.  After completing the second brew, discard the beetroot and begin again with fresh. 
  6. This kvass has a really earthy flavour. To give it a little more zing, add an inch of finely grated fresh ginger and 1/2 a fresh lime, quartered and squeezed at the first stage.