Beet Kvass – by Tracy

My copy of ‘Nourishing Traditions’ (Sally O Fallon) lists this traditional recipe for beets – your customer(s) may find it interesting if not useful!

Makes 2 quarts

3 med or 2 large organic beets, peeled and chopped up coarsely

1/4 cup whey (see note)

1 tablespoon sea salt

filtered water

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, alkalises the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.

Place beets, whey, and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for two days before transferring to the refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

SOF NOTE: Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favours the production of alcohol rather than lactic acid.

TK note: make whey by straining plain yoghurt through a tea cloth at room temperature. The whey runs out; the ‘curds’ left are homemade cream cheese! Whey is enormously nutritious, but that’s a subject for another email…