How to make beet kvass

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Join Malcolm Luka Symons and learn just how easy fermenting and making beet kvass can be! • Beet Kvass is one of the cornerstones of many traditional diets as well as foundational to certain gut-healing approaches such as the GAPS protocol. Beets are incredibly liver-supportive, so whenever there are issues with digestion or in the intestines, there is often an incidence of a compromised liver and hence beets and especially kvass can be a great addition. Beets are also a blood purifier, they can help with detoxification that will be happening as your digestive and intestinal systems are being supported. Plus, beets and the kvass are also supportive to the kidneys and Urinary system. • There are so many reasons, in addition to the fact that it is delicious and easy to make, that will inspire you to begin incorporating beet kvass into your day! • So let's get started! • BEET KVASS • Makes 4 litres • Filtered or Spring water • 3-4 beets • 1½ tbsp unrefined high-quality sea or rock salt • Rinse your beets of any dirt or debris no need to scrub or peel the beets as you are utilizing the live bacteria that is found on the skin, so simply cut or wash off the unsightly bits if needed. Chop your beets in fairly big pieces, chopping too small will spoil your ferment. Place the beets in a 4L or other size vessel, along with the salt. Fill the jug up with filtered water to about ½ inch or more below the lid. Place the lid on tightly and label with the date. Allow to ferment for 1½ weeks to 4 weeks, out of direct sunlight, making sure to 'burp' your jar every day - i.e. release any gases that will build up. Once done, place this ferment into the refrigerator in either smaller bottles or as is, and take your time to daily enjoy your kvass! • • For more fun and nourishing recipes, check at our blog at https://blog.lightcellar.ca/ ! • Don't forget to stay connected to us by subscribing to our channel too!

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