About three weeks ago in the Spartan Food of the Day emails, there came a recipe for Beet Kvass. It’s strange that a few days later I got beets in my Organics to You home delivery service. When I finally put 2 and 2 together, I realized that I had something to make with the beets! By the time I went to read the link to the Beet Kvass recipe, the page was no longer found. *sad trombone* After some googling, I found this recipe for Beet Kvass. The only fermented drink I’ve ever made was beer (c’mon, I live in Portland, OR. It’s a requirement!) and Beet Kvass is not as involved as beer, so this was easy to make.
I didn’t use whey, so I doubled up on the sea salt, which makes be believe that this drink, will most likely be a very salty red drink. After letting the Kvass ferment at room temperature for a week, I moved it to the refrigerator for another couple of days
So, how does it taste? Like beets with a lil helping of salt. It’s not that bad! Of course, after I had started the fermenting process, I read that you can add cabbage and/or onions under the beets to help add a little sweetness to the drink. The left over beet chunks, as I have read, go great over a bed of rice.
One 4-ounce glass of beet kvass morning and night serves as an excellent blood tonic, digestive regulator, blood alkalizer, liver cleanser and overall healing tonic. In general, it keeps things moving! Remember, this is a detox tool, not a sugary beverage! The taste is acquired, and we find it most palatable when served cold. And if you’re heading to a party tonight, avoid purple hands by wearing rubber gloves when peeling beets!
The above paragraph was taken from here.