BEET KVASS, by Jeanne Cloud-Nadeau

March 27, 2010, Posted by Carmen Lopez Marshall at 4:26 pm | No Comments

beets\’ recipe by Jeanne Cloud-Nadeau


This is a picture of BEET KVASS I just made. It has extraordinary
healing powers. Beets are loaded with nutrition. It’s an excellent
blood tonic, aids digestion, alkalizes the blood, cleanses the liver,
good treatment for kidney stones and it’s used all over Europe in cancer
therapies. Much… more results than what I’ve listed.
2 large or 3 medium organic beets, peeled and coarsely chopped, 1/4 cup whey, 1 T sea salt, filtered water.
Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator. To serve, pour through a strainer.
When… See More… See More most of the liquid has been drunk, you can fill up the container with filtered water and keep it at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.
Note: Do not used grated beets to make this. When grated, beets exude too much juice, resulting in too-rapid fermentation that favors production of alcohol rather than lactic acid. The beets should be coarsely chopped by hand.
To make homemade whey: 1 quart organic plain whole yogurt or kefir.
Line a colander or large strainer with a kitchen towel and set it over a bowl. Place yogurt (or kefir) in the towel lined colander (or strainer), cover with a towel or plate, and leave overnight. The whey will drip into the bowl. The next day, tie up the ends of the towel with… See More … See Morestring and suspend it by tying it to a spoon set across a deep container. Transfer the whey that has already accumulated in the bowl to a jar and refrigerate. Additional whey will drip out of the towel over the next day or two – add this to the jar. Remove the cream cheese from the towel and store in the refrigerator. The whey will keep for many months and the cream cheese will keep for about 2 weeks.

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