Since becoming familiar with the Weston A. Price Foundation and the GAPs diet, I am learning more about the benefits of fermented foods. As a busy working mom, I would love to spend more time in the kitchen so I am always looking for ways to become more efficient.  In fact, for all of us busy people, consider teaming up with friends.  For example, I went to my friend, Emily’s house, and we made sauerkraut together. We still had a lovely visit, and then we both took home a healthy gift.  I make my friend, Mary Grace, a batch of beet kvass, and she makes me kimchi.

You may ask, what is beet kvass?  Sally Fallon, author of Nourishing Traditions writes, “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, cleanses the liver and is a good treatment for kidney stones and other ailments.”

Recipe Beet Kvass (Nourishing Traditions.  Page 610.
Ingredients:
• 3 medium or 2 large organic beets, peeled and chopped up coarsely
• 1/4 cup whey* (To make this recipe dairy/casein free, omit it and just use 4 teaspoons of salt instead of 2)
• 1 Tablespoon sea salt (I usually use 1-2 tsp.)
• filtered water

Preparation:
Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another two days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Do not grate the beets. When grated, beets exude too much liquid resulting in too rapid of fermentation that favors the production of alcohol rather than lactic acid. Add beet kvass to salad dressings, soups, or wherever you would use vinegar or where a slightly sour taste is preferable.Be sure to make the second batch of beet kvass as the recipe directs, but leave some of the first batch of liquid in the jar to help start the 2nd batch.

*whey.  Please look online or in Nourishing Traditions a recipe for curds and whey.  It is so easy to make. 

Bon appétit...Dr. Lauren