Beet Kvass Fermented Drink

(3 days to ferment)                 
2 quarts

Preparation:

3 beets:  peeled and chopped: yields 2 cups chopped into 2 inch cubes
1/4 cup whey from organic cow yogurt  (16 oz yogurt yields 1 cup whey)
1 Tablespoon sea salt  (or 2 Tablespoons salt and NO WHEY—cut beets to 1 inch cubes)
pure water

To procure whey:  place yogurt in a white “flour-sack” dishtowel.  Use a strong rubber band, close dishtowel around yogurt, then slide wooden spoon handle through rubber band.  Suspend the sack of yogurt from the top of a pitcher.  Allow whey to drip out. 

In a 1/2 gallon (2 quart) Ball jar add 2 cups of water and the salt:  dissolve salt.  Add 1/4 cup of whey.  Add the beets.  Fill the jar with water.  Cap tightly and tip the jar upside down and upright, several times to mix all the ingredients.  Leave the jar on the kitchen counter for 3 days.  Refrigerate after day 3.

Serving:  1/4 cup in the morning and in the evening before your meal, or anytime you are experiencing indigestion or feeling stressed out.

Energetics:  

Great for nourishing and purifying the blood, and for the assimilation of nutrients within the small intestines. Helps to alkalize the body, supports the Kidney function (Sally Fallon says that it is a good treatment for kidney stones). Arouses appetite and promotes digestion. Tonifies the Heart, cleanses the Liver, aids:  Lungs, Kidneys, Spleen, lubricates: Large and Small Intestines and increases Blood and Qi circulation.  Blood and yang tonic dispersing dampness, heat and water.  Calms the spirit.

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