Blood building Kvass

Categories: Liver Blood Vacuity

David Hatfield

Blood building Kvass

2/3 larger organic beets, chopped coarsely – Do not grate beets ( they start fermenting)
Properties- sweet neutral- SP ST HT LV- Nourishes liver blood- strengthens the MJ
1 Cup whey (see below for instructions on preparing whey)
1 Tbls sea salt
Spring water
Put beets, whey, & salt in 2-quart glass container (I use a large 1/2 gallon mason jar). Add water to fill the container. Stir well & cover securely. Keep at room temperature 2 days before transferring to refrigerator.

When most of the Kvass has been drunk, you may fill up the container with more filtered water and keep at room temperature another 2 days. The resulting “2nd press” brew will be slightly less strong than the 1st press. After the 2nd brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of whey.
Nutritional Benefits of Beet Kvass:
According to Fallon & Enig (2001), Beet Kvass “is valuable for its medicinal qualities and as a digestive aid.
Beets are loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.
Fermented beets are a helpful tonic for cancer patients and others with poor intestinal flora: “Lacto-fermented foods are a valuable aid to the cancer patient. They are rich in vitamins and minerals and contain as well enzymes that cancer patients lack. Of particular value are lacto-fermented beets, which have a very favorable effect on disturbed cellular function. Many scientific studies have demonstrated that beets have a regenerating effect on the body.”