During cold and flu season: We all know, that it’s important to consume foods that enhance the immune system. It is now known to be 70-80% of our entire immune system resides within the gut. Boost your immune system and fight colds with beet kvass. Inflammation in the intestines creates a pathway for the immune system to carry out an attack against invading viruses and bacteria. When inflammation is present but not needed, illnesses such as allergies, the flu, and chronic infections can occur. Studies show, that Beet kvass offers a beneficial defense against the effects caused by this unwarranted inflammation.
Gut health: Beet Kvass is my go to for indigestion. As little as 2 gulps beats the worst case of indigestion. Its amazing! We now know that most people get indigestion because the do not have enough acid in their stomach. We have been treating it backwards for eons! Beet kvass is generally beneficial in the treatment and prevention of gastrointestinal diseases. Beet kvass is rich in good bacteria and may help provide protection from inflammatory bowel diseases, including ulcerative colitis and Crohn’s disease.(2) These benefits are thought to result from the ability of beet kvass to restore the natural balance of gut bacteria. Apart from that, they are known to successfully fight gut inflammation, help bodies absorb certain types of nutrients and keep the immune system in optimum shape.
Blood Pressure: Heart disease, including heart attacks, heart failure and stroke, is one of the leading causes of death worldwide. Beet kvass is rich in nitrates, which the body converts to nitric oxide—a compound that relaxes and dilates blood vessels, turning it into superhighways for your nutrient- and oxygen-rich blood. It is a good source of folate and betaine. That means better circulation and possibly lower blood pressure. Beet kvass’ nutrients act together to help lower blood levels of homocysteine, to decrease your risk of heart disease.
Beet Kvass or Kavas, may also help with fighting cancer, inflammation, brain function, weight loss, detoxification and skin benefits. Its beautiful red color screams out blood cleanser.
GREAT source for
In years past ginger ale was the tonic of choice if you had an upset stomach or the flu. To make the authentic brew our great grandmothers knew, all you need are few basic supplies and a little patience. Bottle your ginger ale in airtight beverage bottles while it is still actively fermenting so it retains some fizz.
1 gallon filtered water filtered water filtered water
1½ cups organic cane sugar organic cane sugar organic cane sugar
4 inches (approximately) of ginger root, peeled and grated (approximately) of ginger root, peeled and grated (approximately) of ginger root, peeled and grated
½-1 cup whey or water kefir whey or water kefir whey or water kefir
Place water in a large pot over high heat. Stir in grated ginger root and bring to a boil. Boil for 3 minutes.
Remove from heat; stir in sugar until dissolved. Cool to room temperature. When sufficiently cool, around 80°F or less, stir in whey or water kefir if using.
Pour into airlock jars or plain mason jars with lids. If using plain mason jars release the pressure from the jar at least once a day by loosening the lid.
Keep at room temperature for 2 to 6 days, until the ginger ale is fizzy. Strain out the pieces of ginger root at this time or leave them in if you like ginger pieces. Bottle in tightly capped beverage bottles and let sit at room temperature for 1 to 2 days before refrigerating.
Note: Lacto-fermented ginger ale mixed with kombucha is a great thirst quencher.
Preparation time: 15 minutes
Fermentation time: 5–8 days
Shelf life: Refrigerate for up to 6 months
Makes: 1 Quart jar
Drink 1/4 cup per day, and eat a couple of the beets.
With indigestion it is normal to expect immediate relief, and you can use as needed.
2 medium or 1 large beet (enough to fill a quart jar 1/3, buy with skin intact
2 Tablespoons pure sea salt
Filtered water or spring water
Wash the beet and cut it into ½- to 3/4-inch (1 to 2 cm) uniform cubes.
Put the water and salt into a sterile 1-quart (1 liter) wide-mouth glass jar with a tight-fitting lid and dissolve the salt. Add beet cubes.
Pour in the enough spring water, leaving a 3/4-inch (2 cm) gap between the liquid and the lid.
Stir to dissolve the salt.
Tightly seal the jar and place out of direct sunlight in a cool spot.
Leave the liquid to ferment for 3 to 5 days, stirring or shaking daily. During fermentation your jar may bubble over, be sure to place on protected surface. After 3 days, I loosen the lid to let gas escape.
After around 3 days, taste the kvass.
When it is as dark and sour as you like it, the kvass is ready to bottle.
Beet Kvass is fermented in salt. It is salty. If you do not enjoy the taste, you can use it a little like vinegar, and combine it with some salt, pepper, olive oil and lemon juice to turn it into a salad dressing. I like to use it in my green smoothy drink. To get a tasty smoothy it needs to contain: sweet, sour, and salty.