Beet Kvass (Video) - BodyMind Institute

Beet Kvass (Video)

By Malcolm Saunders | Recipes

Nov 09

Beet Kvass is one of the cornerstones of many traditional diets, as well as foundational to certain gut-healing approaches such as the GAPS protocol. Beets are incredibly liver-supportive, so whenever there are issues with digestion or in the intestines, there is often an incidence of a compromised liver, and hence beets and especially kvass can be a great addition.

Beets are also a blood purifier; they can help with detoxification that will be happening as your digestive and intestinal systems are being supported. Plus, beets and the kvass are also supportive to the kidneys and urinary system.

There are so many reasons, in addition to the fact that it is delicious and easy to make, that will inspire you to begin incorporating beet kvass into your day!

So let's get started!

BEET KVASS

Makes 4 Litres

  • Filtered or Spring water  
  • 3-4 beets
  • 1½ Tbsp unrefined high-quality sea or rock salt

Rinse your beets of any dirt or debris -- no need to scrub or peel the beets as you are utilizing the live bacteria that is found on the skin. Simply cut or wash off the unsightly bits if needed. Chop your beets in fairly big pieces; chopping too small will spoil your ferment.

Place the beets in a 4L or other size vessel, along with the salt. Fill the jug up with filtered water to about ½ inch or more below the lid. Place the lid on tightly and label with the date. Allow to ferment for 1½ weeks to 4 weeks, out of direct sunlight, making sure to 'burp' your jar every day -- i.e., release any gases that will build up.

Once done, place this ferment into the refrigerator in either smaller bottles or as is, and take your time to daily enjoy your kvass!

By Malcolm Saunders
Founder: The Light Cellar, Calgary, Canada
Website: http://thelightcellar.ca/

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About the Author

Malcolm Saunders’ mission is to deeply connect people to their food. He has worked in the field of food and nutrition for 20 years and is the owner & creative visionary of The Light Cellar. Malcolm is a public speaker and intuitive chef who specializes in sharing the alchemy of superfoods and superherbs. Through his videos, workshops and seminars he has helped thousands of individuals recreate their relationship to food. He has an expertise and passion for creating and teaching others how to make energizing and healing foods, including raw chocolate, elixirs and ferments. Malcolm’s desire is to inspire others to live and eat from a space that honours the sacredness of all Life, illuminating the power of influence our food choices have on ourselves, other beings, and the planet we live on. Malcolm has created events and shared the stage with world-renown speakers, including David Wolfe, Daniel Vitalis, Sandor Katz, Nadine Artemis, Dr. Terry Willard, and more. You can find him online at malcolmsaunders.com

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