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Golden Ginger Beet Kvass
Background info: Kvass wasn’t always held in the esteem that it is today: possibly appearing as early as 10th century Poland, kvass was typically served among peasants and the lower class before nobles later recognized its healing qualities. In fact, the Russian expression “to live from hand to mouth” refers to the practice of peasants making kvass from stale leftovers of rye bread. Beet kvass, while being a great liver support, is also rich in immune-system supporting probiotics, like Lactobacillus Casei, which is helpful for digestive regulation.
—Price-Pottenger
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Servings: 6-8
Active Preparation Time: 15 minutes
Total Time: 6 days
- 1-2 large golden beets, peeled
- 1 Meyer lemon, juice plus zest
- 1 teaspoon ginger root, minced
- 1 teaspoon sea salt
- 1-2 cups purified water
Directions
- Chop the beets into 1-inch cubes and place in a quart jar.
- Add lemon juice and zest, ginger root, and salt to the jar.
- Fill the jar up to the brim with purified water. Seal the jar and shake until salt is dissolved.
- Place the jar in a cool, dark cabinet to ferment for 6 days. After the beet kvass is fermented, strain and discard the beets. Reserve the liquid and chill. (Best if given an additional week in the refrigerator.) Serve over ice.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor is available for personal, in-home ancestral food preparation and real-food kitchen retrofits throughout San Diego and Los Angeles Counties. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals. See her website at www.gutgoods.com.
Check out other Taylor Allen recipes:
Shaved Asparagus and Watercress Salad With Parmesan Vinaigrette
Seared Sea Scalllops with Mint and Tomato Water
Published in the Price-Pottenger Journal of Health & Healing
Spring 2016 | Volume 40, Number 1
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