Detoxification is about cleaning, resting, and nourishing your body from the inside out. By getting rid of toxins, and feeding your body with essential nutrients, detoxification may help prevent various diseases.
What’s Beet Kvass?
“Beet kvass” is a potent medicinal tonic that’s a traditional Eastern European drink. Kvass is a traditional Baltic and Slavic drink commonly made from rye bread.
It was originally made by fermenting stale bread. Like most drinks and foods, it’s also prepared in many different ways in different countries. It’s often used in vinaigrettes, soups, and borscht.
It’s actually a fizzy drink with a distinct taste as well as many health benefits.
The tonic includes beetroot that’s a nutrient-dense food used in various natural remedies. The consumption of beetroot helps cleanse your detoxification organs, like your kidneys and liver. It also helps promote regular bowel movements and boost your digestion.
If beetroot is turned into kvass through fermentation, the process increases its nutritional value and provides great gut support with the enzymes and healthy probiotic bacteria. It helps your body more efficiently absorb nutrients from the food you consume.
Consuming a 4 ounce-glass of beet kvass 2 times on a daily basis acts as a good blood tonic, detoxifies your liver, helps alkalize and purify your blood, promotes regular bowel movements, boosts digestion, and more. It may also help prevent the formation of kidney stones.
Homemade Beet Kvass Recipe
It is easy to make homemade beet kvass. The process will take several minutes, but you must let the beverage ferment for a few days. The recipe presented below should make 6 servings of beet kvass.
– Half-gallon glass jar
– Purified water
– A tbsp. of Himalayan salt
– 4 beetroots (organic)
– Spices, ginger, orange, or lemon (optional)
Wash the beets. You don’t have to peel them. Chop them into small cubes and then place them in the bottom of the glass jar.
Fill the jar with the filtered water. But, make sure you leave one inch of space at the top of it. Next, you should add the Himalayan salt and the other optional ingredients.
Cover it with a cheesecloth, cloth, or towel. You should secure it with some string or a rubber band.
Allow it to ferment at room temperature for about five days.
Check it every day and remove any scum, which forms on the top.
Your homemade beet kvass is ready if it has a deep, red color and you notice fizzy bubbles along the top of it. Then, you should replace the cloth with lid. Close it tight and keep it in the fridge.
You should drink 3-4 oz. of the beverage 2 times daily to detoxify your entire body.