Don’t let the word “ferment” scare you off—this vibrant, ruby red drink is surprisingly simple to make and packed with powerful health perks. With just a few chopped beets, some salt, water, and a little patience, you’ll be on your way to creating a gut-loving, liver-supporting tonic that’s as beautiful as it is beneficial. Even if you’re more of a “Drive-Thru Sue,” you’ve got this—no fancy skills required! You’ll find this recipe in the “Slimming Sips – Cultured Drinks” section on page 461 of the Trim Healthy Table Cookbook.
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Beautiful Beet Kvass
Description
SERENE CHATS: No, it’s not complicated. I see you, Drive-Thru Sue turning your brain off & flippin’ to the next page. Come back here! Have you ever cut a few veggies up for a salad? Not even a pretty salad, just a quick throw-together hodgepodge? Well, this is even simpler, with only one veggie to cut! If you have chopped a veggie before & have a jar in your cupboard, then you can make this revolutionary ruby red drink. When you ferment anything, the health benefits multiply, so this drink amps up the natural healing medicine in beets to intense levels. This recipe is found in the "Slimming Sips - Cultured Drinks" section, page 461 of the Trim Healthy Table Cookbook.
Multiple Serve Recipe
Ingredients
Instructions
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Wash the dirt off the beets, but don’t peel or scrub, as that will get rid of all the good bacteria that helps with proper fermentation. Cut them into 1- to 2-inch chunks.
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Throw your beets in a 2-quart jar and plonk in the Mineral Salt (or split into two 1-quart jars if that is all you’ve got). Cover the beets with water until 1 inch from the top of the jar. Cover tightly with your jar lid and allow to ferment at room temperature for a full week. If your house is very cold, wrap it in a towel; it might still need a few more days. Very hot houses may have it ready in 2 days, or if you have fresh whey from homemade kefir or yogurt, you can add ½ cup of this to your jar. This will give you a shorter fermentation time of only 2 to 3 days as it inoculates the kvass with robust probiotic strains.
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Once your kvass is a deep burgundy and has little effervescent bubbles rising from inside, then congrats . . . you are ready to move it to the refrigerator. Told you this was easy! You can begin to drink it at once, but leaving it for a week or so mellows the salty flavor and most people who make kvass say it gets more vibrantly wonderful if you let it sit a few weeks more in the back of your refrigerator.
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You can choose to decant into smaller jars (such as cleaned out kombucha-size juice jars) as this will keep the efferves-cent air building and make each sip more deliciously zingy and alive. When dividing into smaller jars, throw a few of the diced beet chunks into every jar. Keep the cut beets in your jar until the last drop is swigged. Then you will have lovely wild pickled beets to enjoy on salads.
Note
Intro continued.....This recipe is so simple but it comes with so much payback in health bucks. It is literally teeming with life and infuses your cells with vitality. Traditionally it is known as a blood and liver cleanser and rebuilder. Modern science is now revealing a substance known as betacyanin in beets that increases the oxygen levels of your blood dramatically. It balances the electrolytes in your body and floods it with vigor and mineral-rich hydration.
NOTE: This is not an all-day sipper, but it has less natural sugar than kombucha, so you can drink a small glass with your meal— whether S, E, or FP—as it helps to aid digestion of any meal. Or drink some whenever you feel a need for intense refreshment. Use it to make a Ruby Sparkler (page 458) or Beet It Creamy Smoothie (page 493). You can also use it to replace the water content in your dressings or simply swig a shot like whiskey for a health pump.
