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Beet Kvass


Beet kvass is a probiotic tonic made by culturing beets in a slightly salty brine for a few days and up to a week. Its flavor tastes similar to beet juice – earthy, sour, and slightly salty.

Authored by: Mona Eberle Naturopathic Practitioner, Nutritional Therapist, Neurofeedback Clinician 


 1/2 gallon clean water and a large glass jug with a tight-fitting lid

 2 organic beets with skin, cut up

 1 Tbsp. of Celtic sea salt (salt takes care of pathogenic bacteria, but not the good bacteria)

 Flavoring: a couple of slices of orange, lemon, or lime with skin, a few cabbage pieces, ginger, allspice

 Optional: fermenting starter


1. Stir sea salt and starter into your water to make the brine

2. Add beets and other flavorings

3. Seal the jar with an airlock and allow it to ferment up to one week. Should taste sour!

4. Strain through a sieve and keep in the fridge

Beets are fab for our liver. Drink one glass a day!

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