Sparkling Beet Kvass
Beet kvass is essentially fermented beet juice which may not sound totally appetizing, but when you combine with lemon juice and sparkling water it acts as a wonderful tonic that can be helpful in aiding in digestion. I love making this and having on hand for larger meals as beet juice is very supportive for the liver and gallbladder and has been known to help digest fats. You can even play around with adding in other juices for more flavor like apple juice or even flavored sparkling waters.
Check out my Apple Cider Vinegar Shooter for another refreshing tonic that helps support digestion among many other health benefits!
I created this recipe for my Summer Dinner Series dinner with my friends at the Modern Eater Show in Denver. I put together a 5-course gut healthy dinner and I incorporated my Sparkling Beet Kvass after our main course (which was grass-fed flat iron steak with bone marrow butter smashed potatoes) to help digest our fats. So yummy!
You can watch me talk more about this at about 51:35 minutes into the video HERE.
INGREDIENTS
2 medium beets, chopped
1/4C sauerkraut juice
1TBS sea salt
Filtered water
Lemon juice
Sparkling water
Place chopped beets in a jar and add kraut juice, sea salt, and filtered water until jar is full.
Cover jar with cloth and allow to ferment for about 2-3 days at room temperature.
Strain kvass into separate jar for storage.
To prepare the Sparkling Beet Kvass, pour kvass and lemon juice in a glass (I recommend a 2:1 ratio) and fill the remaining cup with sparkling water.
Serve as is or even with added apple juice for added sweetness or even flavored sparkling water.
