Monday, April 16, 2012

Treat Your Liver With Some Homemade Beet-Ginger Kvass

Recently my friend Di told me that she was going to make some homemade Kvass.  It seems that the market in her town in Oregon quit carrying it.  I asked if she would share and she did!

As you know from earlier blogs on fermented foods, they contain what's often referred to as "friendly bacteria" for the digestive tract.  Their benefits have been demonstrated over and over for things like digestion, but their benefits are also linked to things like macular degeneration, chronic fatigue, allergies, multiple chemical sensitivities, dementia, anxiety and depression.

Here are her comments on the recipe:

"It took a bit longer to develop the flavor than the 2 days on the counter. About 2 more days in the fridge. Either that or I am adjusting to the taste of this version compared to the Zukay brand I was used to. I didn't use whey but used about 1/4 cup of the Zukay Kvass that I had left. Anyway, I consider it a success and I will be making it again when this is gone. They have a carrot ginger one I may try too. It has a bit of stevia leaf in it so I imagine if someone thought the beet was too tart they could add a touch of green stevia. I like it without."

If you plan to use whey, please use a goat or sheep's milk whey product.  If you would like to keep it completely dairy free, you can simply add 4 probiotic capsules or Kefir starter for a more effervescent drink with a few more prebiotics as well as more probiotics!

Thanks so much Di!


Beet and Ginger Kvass Treat Your Liver Good!

Rita~'s Note:

Get hydrated with this earthy drink. Beet Kvass is a effervescent lactic acid fermented beverage the ginger making it even more effervescent. It can be consumed as a tonic drink, or used to make a vinaigrette dressing or use over cooked greens. Beet ginger kvass, like other lactic acid fermented drinks, is best consumed in relatively small amounts. It is considered a tonic drink, due to the many health benefits from nutrients, enzymes and beneficial organisms in it. Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems.


Serves: 8
Units: US | Metric
  • 1 1/2 large organic beets , peeled and chopped up coarsely
  • tablespoon chopped fresh ginger
  • 1/4 cup whey (a by-product of yogurt cheese or kefir milk)
  • 1/2 teaspoon himalayan salt
  • filtered water
  • mineral water (Don`t use tap water if it is chlorinated because chlorine will inhibit the fermentation process)


  1. 1
    Place beets, ginger, whey and salt in a 1 quart glass container. Add filtered water to fill the container. Stir well and cover securely.
  2. 2
    Keep at room temperature for 1-2 days before transferring to refrigerator.
  3. 3
    Can be drank immediately, 4 ounces am and pm.
  4. 4
    When most of the liquid has been drunk, (you can cut the beets in half which is optional, they will be slimy) fill up the container with filtered or spring water and keep at room temperature another one or two days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets into your mulch pile and start again.
  5. 5
    You can reserve some of the liquid and use this as your inoculate instead of the whey.
  6. 6
    Addition of honey water sparkling water may help it go down better for ya!

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  1. My sister is making Kvass now too. Yay! She has a sluggish gall bladder and I think the beet will be good for that. She made hers in 2 one-quart jars. One has kind of a white mold-like substance at the top. The other doesn't. I noticed that effect with the 2nd brew of a batch I made but just stirred it up thinking it was bubbles or something. So the question is: can Kvass mold? She also wants to know what the daily "dosage" is. Can you drink too much or too little for it to be effective? I've read "small amounts". That can depend on opinion for sure. One last question. Does the size of the jar have to be matched to the size of the batch? I have a gallon jar but want to make a half gallon, for example.

  2. OK, let's get these questions answered! First, beets are excellent for the liver and sour/tangy for the gallbladder so this IS a perfect drink for gallbladder issues.

    The white stuff on the top is a colony of bacteria. You can skim it off, but I stir it back in to enhance the beneficial bacteria in the drink.

    4-6 ounces twice a day is the perfect amount. Start with 2-3 ounces and build up slowly.

    The size of the jar doesn't really matter, except that it does need a bit of "breathing room" so better too big than too small.

    I tend to make mine with juice I make in my VitaMix rather than chunks of veggies. It ferments faster because the sugars are more available, makes more bubbles so it tastes better and has more beneficial bacteria.

    I hope this helps! Let me know if you have any other questions.

    1. Oh, thank you! I love that I ask and you can answer. I am going to Vitamix up some carrot ginger Kvass now. I will let you know how it turns out. Thanks again!

  3. Hello there, You have done a fantastic job. I'll definitely digg it and personally suggest to my friends. I'm sure they'll be benefited from this site.

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