Beet Kvass recipe using a starter:
In a 2 quart jar, add 3 medium or 2 large red beets, peeled and chopped coarsely.
Optional: add some coarsely chopped carrots, onions, cabbage, kale, garlic, or ginger
Add 1/4 C. of whey plus 1/4 C. of starter OR 1/2 C. of starter (the Kvass that you have)
Add 1-2 TBSP sea salt
Fill with clean or filtered water. Stir well. Cover securely. ( I use a 1/2 gal wide mouth ball jar)
Allow it to sit at room temperature for 2 days.
Refrigerate.
Enjoy the vegetables right from the jar, or on salads. Drink 1/2 C. before lunch and dinner for optimal digestive support.
Use in place of vinegar in salad dressings, and add to soups.
Note: Do not use grated beets, as they exude too much juice and ferment too quickly, favoring alcohol production rather than lactic acid.
A traditional Ukranian beverage, it is a rich blood building probiotic valued for its medicinal and digestive support. It is an excellent blood tonic, promotes regularity, aids digestion, alkalinizes the blood, cleanses the liver and is a good treatment kidney stones and other ailments.
-excerpted from "Nourishing Traditions" The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon and Mary Enig, Ph.D. Bless them!
To our collective radiant health!
And to further enhance the full-monty health benefits of this eclectic beverage, sip it with loved ones and lift your glass to your blessed, abundant life!
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