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Kvass originated in Russia and was traditionally made by fermenting stale sourdough rye bread with sugar. The beet version comes from Ukraine & is a wonderful cleansing & medicinal tonic. In German it is called the Blood of the Earth (das Blut der Erde).
Beets are very healthy vegetables, as they contain many important nutrients like protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, iron, copper, and manganese.
The minerals that are present in beets are necessary for proper nerve & muscle function and for healthy bones, liver, kidneys, and pancreas.
Sally Fallon from the Weston A. Price Foundation, in her book "Nourishing Traditions" (page 610) says this about Kvass:
“This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.”
Dr Mercola in one of his articles (1*) states that:
"Fermenting your beets gives you all the health-boosting benefits of raw beets — which are made even more bio-available through fermentation — plus the beneficial bacteria and enzymes that result from fermentation."
Since we love beets & also because Kvass gives us a savory alternative to Kombucha & Water Kefir, we have decided to make it & offer our version of the Red Beet Kvass.
So what makes our Kvass different. It's simple. Traditionally the starter culture for Red Beet Kvass is a starter made with fermented mixture of sourdough rye bread & sugar. We opted for a gluten- free version made initially with a juice from our fermented vegetables (like our Superkraut or Dill Pickle juice). Those juices are loaded with Lactobacillus (friendly) bacteria. That helps stabilize the fermentation & introduce loads of bacteria to start the process of fermentation. Once we had our Kvass in production, we use some of the previous batch Kvass as a starter liquid.
We start with Organic (BIO) beets, preferably heirloom variety like the ones pictured:
After peeling, we slice them very thin, using a food processor. And there's a reason for that. We have always wondered what to do with the beets after we strain the Beet Kvass. Since they are a great addition to salads, we have decided to sell them along with our Beet Kvass.
So after the beets are sliced, we combine them with fresh dill, onions & garlic:
Then comes the filtered & revitalized water, unrefined grey sea salt & the starter culture mentioned above.
The starter culture helps with the faster & safer fermentation of Kvass.
When all the ingredients are in, then we close the jars & the beets will ferment for a minimum of 4 weeks.
When the Kvass is finally ready it looks like this:
Here's also a short clip of how lively the Kvass can be:
After that our Kvass goes into the 350 ml retail bottles
And finally, with the date stamped on them, it looks like this:
Next, we "age" it for another week or two & then it is ready to be enjoyed!
So на здоровье (na zdarovje) or To Your Health!
Here's the close up of our Kvass label:
Ingredients: Filtered & Revitalized Water, Beets, Unrefined Salt, Dill, Onion, Garlic
Disclaimer: All medical information in this post is merely information & not advise. If you need medical advice, please consult your doctor or other appropriate medical professional.