Ginger Beet Kvass

Combine the nutritive power of beets with the probiotic effects of fermentation and you have a daily tonic that is a powerhouse of goodness and immune-boosting love.

As I write this blog the world is facing the Coronavirus pandemic. One thing this virus doesn't tolerate is our internal heat, so feed your digestive fire regularly with spices and warming herbs - here’s where the ginger comes in – and plenty of probiotic, good bacteria-rich foods.

Keeping our internal fire alive and our gut microbiome strong will help to ward off colds and flu by enabling the gut immune cells to remain active and alert.

On a physical level; beets are excellent at blood building, cleansing the blood, liver, gallbladder and kidneys and boosting your energy and immunity. High in Vit C (and the fermentation process increases this again), beets have a natural anti-viral action within the body. Plus B vitamins (including folate), minerals like iron, calcium, magnesium, potassium and manganese, probiotics, enzymes, antioxidants and phytonutrients.

On a vibrational level; being a root vegetable, beetroot is beneficial for your root chakra health. Consuming beetroots helps to ground you when your thoughts are becoming overwhelming, especially with fear and trust issues.

This drink is so simple to make. It has a earthy, slightly salty and subtly sour flavour.

( The colour change of fresh made beet kvass and 7 days later richly red)

Ingredients

Two large beetroots (2-3 cups chopped) - no need to peel if organic or homegrown
1 inch knob of ginger
1 litre of filtered water or rain water
1 teaspoon sea salt, pink lake salt, himalayan salt (never use iodized or table salt)
A starter - like 1tbs of brine from a previous fermentation like sauerkraut, whey from milk kefir or the contents of 1 capsule of a good quality broad spectrum probiotic supplement. I like Orthoplex Multiflora.

Equipment

1.5 - 2 litre bottle or jar with a large wide neck
500ml measuring jug
sharp knife and chopping board

Method

Thoroughly wash your beets and ginger root. Cut off the top and tail of the beets - only peel if it is shop bought or not organically grown.
Chop the ginger and beets into large chunks, place the ginger at the bottom of the bottle, then place the large chunks of beetroot on top.
Warm 1/2 cup of water in the kettle and in a measuring jug pour this over your salt to dilute. Fill up with cold water to the 500ml and pour into your bottle.
Fill the jug again with cold water to the 500ml point and add your starter and stir well. Add this to your bottle, which should now be full.
The veggies need to remain immersed under the liquid level. You can use an upturned shot glass, glass weight or any other clean weight like a crystal, river pebble to keep the veggies weighed down.
Sit on your benchtop for 1-2 weeks depending on your taste preference for sourness. Fermentation speeds up in warm temperatures, and slows down in cold temperatures. So it will need less time in summer, and more in winter.
From day 2 to 7 you will need to burp your bottle daily by opening the lid and closing (releasing any gas build up from the fermentation process).
You'll see the colour change from pinkish water to deep beetroot red. Taste it after 7 days and continue to ferment until the desired flavour has been reached. The final flavour is similar to the brine in shop bought beetroot tins- earthy, slightly salty and sour.
Strain out your veggies and pour the liquid into a bottle to keep in the fridge.
Consume a kvass shot (~ 40ml) once or twice a day. Or combine it with cold soda water, mint leaves and ice blocks on a hot afternoon.