Recipes: Beet kvass Perfect

Beet kvass. Exclusive Savings On The Heart Healthy Energy Superfood. Beet kvass is a nice mix of the two … Kvass is salty and earthy tasting and after a day or two adjustment, I found that I really like it and my body is now craving it. Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread.

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Beet kvass is an acquired taste, much like other fermented foods whose characteristic sourness can offend tame palates. In spite of - or perhaps because of - its briny and earthy flavor, we love beet kvass. Making beet kvass is similar to the process for preserving sauerkraut, traditional dill pickles, and kimchi.

You can cook Beet kvass use 6 ingredients and 4 the steps. Here guides how you mix it.

The main ingredient Beet kvass as follows:

1. You need 1 of organic beet.
2. Prepare 1 tsp of salt.
3. You need 1/4 cup of cane sugar.
4. You need 1 Tsp of sourdough starter.
5. Provide 1 L of room-temperature water after boiling.
6. You need 1 Tsp of Rose water (optional).

Traditional to Russia and the Ukraine (and popularized by Sally Fallon's Nourishing Traditions), beet kvass is the result of fermentation by friendly Lactobacillus bacteria, which gives the brine a tangy flavor. Some recipes call for adding whey, which speeds up the fermentation process. May Help Reduce the Risk of Cancer. Most significant of all, beet kvass may help as a natural cancer treatment because of the combination of antioxidant and anti-inflammatory properties available.

Steps Beet kvass

1. Cut beets into half inch cubes.
2. Bring H2O into a rolling boil and cool down to about 70°C, pour 1L water into a clean jar.
3. Dissolve sugar and salt into the water, wait until water cool down to room temperature, transfer beet cubes into the same jar.
4. Add 1 tsp of sourdough starter into the jar; seal the lid and store at room temperature for 2~3 days before transfering to fridge.

Beet kvass is a tonic that cleanses the blood and helps detoxify the liver. As a fermented drink, it also aids in digestion. It is rich in B-complex vitamins such as niacin, pantothenic acid, pyridoxine and minerals such as iron, manganese, copper, potassium and magnesium. There are some exceptions, though - I adore the salty/crunchy goodness of these rosemary beet chips, and at least a few times a year I crave the unmistakable, earthy tang of this beet kvass recipe. Ruby red and rich in gut-friendly probiotics, beet kvass has long been revered in Russia as a blood tonic, liver cleanser and digestive aid.