We’ve all joined the Kombucha trend at one point or another with its promise to promote healthy gut bacteria as well as aid in digestion. Beet Kvass is another medicinal tonic that is part of the lacto-fermented food family and much like its Kombucha kin, it is known to heal digestive problems and stimulate bowel regularity. The restorative drink is widely used in conjunction with cancer therapy throughout Eastern Europe and Russia.

Beets are a highly nutrient dense food and when they undergo the lacto-fermentation process they provide one of nature’s best probiotics. The lacto-fermentation process boosts the vitamin and enzyme content resulting in Beet Kvass. The book Nourishing Traditions affirms that “One 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.”

Beet Kvass is an acquired taste, but just as our personalities can bring out our inner beauty, the results from this tonic help you to appreciate its sour, salty, earthy flavor.

Here is the recipe I used from Nourishing Traditions:

Ingredients

• 2-4 beets
• ¼ cup juice from sauerkraut (or double the salt)
• 1 tablespoon sea salt or himalayan salt
• filtered water
• half gallon glass jar

Instructions

1. Wash beets and peel (if not organic) or leave skin on (if organic)
2. Chop beet in to small cubes.
3. Place beets in bottom of half gallon jar.
4. Add sauerkraut juice and salt and then fill jar with filtered water.
5. Stir well while making sure the beets are completely submerged.
6. Cover securely with a cheesecloth.
7. Leave the jar out at room temperature for 2 days to ferment.
8. Store in fridge.