Have you ever heard of Kvass?
This strange purple drink originated in Eastern Europe, is very nutritious, and contains enzymes and probiotics, which are excellent for our digestive system.
When fermented, beets acquire a salty, earthy taste, without losing their sweet, bitter flavor.
Even though it might not taste very good, the benefits of beet juice far outweigh the negatives.
Here’s the recipe:
2 to 3 beets, preferably organic, peeled and cut into thick slices;
2 tablespoons of salt, preferably sea salt;
Filtered water; A 4 liter glass jar with a lid.
Place the beets and salt in the jar and then cover them with water. Stir well and put the lid on the jar. Leave the jar closed in a room temperature environment for 2 days and then move it to the refrigerator.
If a white layer appears on the top of the water, don’t worry. Just remove it with a spoon or skimmer. All it means is that the fermentation process is occurring.
Due to its detoxifying properties, avoid drinking too much kvass at first. It’s recommended that you start with 28 grams a day, and gradually increase the amount to 220 grams a day.
Although it contains less sugar than raw beet juice, people with diabetes should be careful when drinking kvass.
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