Beet kvass is a natural probiotic tonic and is thought to originally come from Russian and Ukrainian cultures. It dates back to the Middle Ages. Beets are known to reduce blood pressure, cleanse the blood, increase energy and improve vascular/cardiovascular function just to name a few benefits. I have been making beet kvass for years but I came across an interesting article that peaked my interest again on why this tonic is so important (actually crucial) and why you should drink it, just a shot glass full, everyday!
In addition to the wide variety of vitamins and nutrients found in beets, they also contain a large amount of nitrate, which gets converted into a chemical compound called nitric oxide. One group of supplements that have showed good results with this in it are weight-loss supplements. Not only does nitric oxide create beneficial microbes to help detoxify the body, but it also increases energy which has shown to be helpful with prolong workouts. It also aids in burning more fat. No matter which benefit appeals to you, you can see why this is a great addition to your refrigerated medicine cabinet. Studies show that to get the most benefits from nitric oxide, it is best to consume it on a consistent basis. It is very powerful so it doesn’t take much! Just put it on the schedule at a time of day that works for you sort of like a multivitamin but in superman (or woman) professional-grade strength.
Considering what this power compound does for weight loss, cardiovascular health and energy levels, it’s no wonder scientists are testing this as an effective treatment against coronavirus in the form of nitric oxide gas. The majority of people needing critical care when afflicted with this aggressive virus are people with high rates of obesity, existing cardiovascular disease, and chronic lung conditions. While access to nitric oxide gas might be difficult, consuming foods with high amounts of nitrate which turns in to nitric oxide by your body, could prove to be a powerful preventative measure.
In other words this is a great weapon in your arsenal for preventative medicine.
Here is the article on the current clinical trial: https://www.shreveporttimes.com/story/news/local/2020/05/08/lsushs-becomes-site-additional-nitric-oxide-clincial-trial-covid-19-treatment/3095255001/
How to make your own beet kvass:
Equipment:
- Wide-mouth 1 quart glass jar
- Knife - a good sharp sturdy one as this is a tough, root.
- Cutting Board.- I use on that is a darker color. The strong beet color might stain a white cutting board so just be aware of that.
Ingredients:
1-2 large beet roots with beet greens attached if possible
1- 1-inch piece of ginger root (optional)
1t -1/2 T sea salt, Himalayan pink salt or another type of non-iodized pure salt
Filtered Water
Starter Culture - Starter culture packets (1/4 t) or 1/4 c kefir whey
Wash beets under cold water just to remove visible dirt. If using the culture packets for a starter culture mix with water and set aside for 10 minutes to activate. Cut into bite-sized pieces and add to clean quart glass jar. Add ginger, if using. Add 1 t salt. Add enough filtered water to fully submerge the beets. At this point you can taste the brine to make sure it tastes salty. It should be salty but not inedible. The saltiness will diminish during the fermentation process. Salt is important to keep your vegetables pathogen-free. Add your preferred starter culture then cover jar loosely with a plastic lid.
Set your beets in a cool/dry place on your counter where you can see them. Keep them away from direct sunlight. Check on them daily. Leave them for 2-6 days. They should be nice and bubbly when ready and have a nice earthy smell to them. Refrigerate and enjoy some daily. You should notice a difference shortly after you start drinking this daily.
The lactic acid bacteria feed on the sugar in beets and the brine make the end result taste earthy and a bit salty, unlike anything else actually. Beet kvass is really about the juice itself. The by-product are the fermented beets which I like to slice thinly and add to salads, sandwiches, and cold soups. I have never really liked raw or cooked beets but I love beet kvass. This is probably because the cultured version is on the salty side and beets are more of a sweet root vegetable. If you already love beets, more power to you! The cultured version just ups the ante on the nutrients and benefits.
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