Beet kvass

Beet Kvass

My first batch: First, let’s drink to fantastic colors. And then good health.

As a lover of deep, vibrant colors, the second I saw a picture of beet kvass I knew it was my destiny to brew a batch of the red-violet tonic. Fortunately, that turned out to be an easy destiny: All you do is chop up some beets, throw them in a jar, add salt and water, and let them sit for a few days.

The recipe I used came from The Nourishing Gourmet, which has tons of other info about the drink. To quote Nourishing Gourmet, which quotes Sally Fallon’s Nourishing Traditions:

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.”

Most importantly, the kvass is indeed drinkable–no ickiness to report at all.

Bottoms up!

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