Beet Kvass Recipe by Wellness Mama
Tami Brock stashed this
Beet Kvass is probiotic:
When I finally tried Kvass, the taste wasn’t as bad as I expected and the health benefits were more than I expected. I’m a big fan of fermented foods like sauerkraut and fermented drinks like kombucha and water kefir. 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.
What is Kvass?
Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread. According to this article:
“It is also recognized that kvass is safer to drink than water. Tolstoy describes how Russian soldiers took a ladle full of kvass before venturing from their barracks onto the Moscow streets during a cholera epidemic. Because kvass protects against infectious disease, there is no worry about sharing the glass.”
“Kvass can also be made from beets. The result is not so much epicurean as medicinal, although beet kvass is often added to borscht. No traditional Ukranian home was without its bottle of beet kvass, according to Lubow A. Kylvska, author of Ukranian Dishes, “handy and ready when a pleasing, sour flavor had to be added to soups and vinaigrettes.”
Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems.”