Growing up, I was the odd kid that liked beets. My Mom would serve them up periodically for dinner, and boy was this a treat to me. I love the earthy flavor, and really enjoy eating them as a side dish with dinner to this day. I stumbled upon a recipe for Beet Kvass in Sally Fallon’s cookbook Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats. Beet Kvass is a lacto-fermented beverage that is salty and full of briny flavor. I knew right then and there that I had to make it! First, let’s talk about why I love Beet Kvass! I’ll also give you the recipe I use to make Kvass, it is super easy!
5 Reasons I Love Beet Kvass:
- Great Source of Probiotics – I have a goal each day: eat at LEAST three probiotic foods and beverages daily. Drinking Beet Kvass is just another easy, delicious way to meet that goal. It is believed that the main strains of beneficial microbes found in kvass are in the lactobacillus family.
- Blood Purifier – Traditionally, kvass is enjoyed because of its blood purifying and alkalizing effects. According to Sally Fallon, one should drink one 4 ounce glass of kvass in the morning and at night. The betacyanins in beets are known to amplify the oxygen in the blood.
- Liver Tonic – Beet Kvass can increase bile flow to the liver, helping the liver effectively remove toxins from the system through the bile. I have also noticed that bowel movements are much more regular when I drink kvass. Regularity is a key component of detoxification because decaying food materials and toxins are removed from the body more quickly, reducing or eliminating the chance for toxins to reabsorbed into the body again.
- Reduce Oxidative Stress in the Body – A study in 2001 found that the betalain pigments that give beets their rich color have the potential to lower oxidative stress levels in the body.
- Boost Nitric Oxide Levels – Nitric oxide was named molecule of the year in 1992 by the Science journal. Six years later, the three US scientists that discovered the nitric oxide molecule – Robert F. Furchgott, PhD, Louis J. Ignarro, PhD, and Ferid Murad, MD, PhD – won the Nobel Prize for Physiology and Medicine. Just a few of nitric oxide’s roles include blood pressure management, vasodilation, immune system help, decreases chance of blood clots, improves athletic performance, and helps erectile dysfunction and boosts sexual arousal for both sexes. Beets are one of the best foods for boosting nitric oxide levels naturally because of the high levels of dietary nitrates. Another great source is arugula, which I also love!
“Nitric oxide is a gas produced by the lining of our blood vessels, known as the endothelium. Formerly known as Endothelium-Derived Relaxing Factor, nitric oxide acts to modulate the tone of our blood vessels, inspiring them to relax and perfuse with blood and oxygen. Consider how important it is to have enough nitric oxide in conditions such as high blood pressure, where vessels have a difficult time relaxing, thereby keeping the pressure elevated. Low levels of nitric oxide can also lead to vessel constriction and deprive the coronary arteries of enough oxygen during exercise or stress, leading to conditions such as chest pain or angina.”
Quoted from Dr. Su’s Blog
Ingredients & Tools:
- 3 large organic beets, peeled and coarsely chopped
- ¼ cup whey or at least ½ cup beet kvass from previous batch (or substitute an extra tablespoon of salt) – Whey can be obtained by straining some organic yogurt through a cheesecloth or dish towel for several hours. The remaining cheese can be used in recipes as cream cheese. I only used whey in my first batch and now I just culture my subsequent batches with some leftover kvass.
- 1 tsp of salt (or more to taste)
- filtered water (I use a Berkey filter)
- 2 Quart glass fermentation jar with lid
- Vegetable peeler
How to Make Beet Kvass – It’s So Easy!
- Gather ingredients.
- Place peeled, chopped beets in clean fermentation vessel.
- Add salt and whey or starter from last batch. Use a teaspoon if you are using whey for your first batch, or use 1 tablespoon, plus 1 teaspoon if you’re not using whey. For subsequent batches, just save a ½ cup or more of the kvass to culture your next batch.
- Add filtered water up to top of jar leaving about an inch or so of head space.
- Ferment at room temperature for 2-4 days. Taste the batch and transfer to fridge when you are satisfied with the taste. Sometimes I leave mine out for up to a week.
- This keeps about 9 months in the fridge, but if you’re drinking 4 ounces every morning and night, it won’t last that long! Enjoy it and please comment below on how everything went for you!
References:
- Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats – Cookbook by Sally Fallon, 2001.
- Beet Kvass The Blood Tonic by Melissa Malinowski of Integrative Nutrition Therapies website
- Why Drink Raw Red Beet Kvass? Swiss Villa website
- Betalain – What Is It? Healthy Beeter Website
- Boost Your Nitric Oxide Levels & Enhance Vascular Health with Beet Kvass – Dr. Su’s Blog at Mederi Center
- Nobel Prize Awarded to Scientists for Nitric Oxide Discoveries, Ruth SoRelle. Circulation website
- Nitric Oxide Benefits + How to Increase Levels Naturally by Annie Price, CHHC at Dr. Axe website