How To Make Beet Kvass – A Cleansing Medicinal Tonic



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:

Ingredients

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.

Instructions
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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Disclaimer: The materials and the information contained on Natural Cures channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. These statements have not been evaluated by the FDA and are not intended to diagnose, treat or cure any disease. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provider.

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