It’s time I went back to my Slavik roots (literally) and embraced the positive aftermath of my gardening work this season. While the ground is now freezing progressively deeper here in Maine, I’m processing the last of my harvest: carrots, leeks, and beets.
Blessed with an overabundance of beets, still viable in a 5 gallon bucket on the porch, I’m excited to make my first batch of kvass, a drink that my grandmother, Philomena, used to make when I was a little boy on the family dairy farm in Somerset, MA.
Here’s a pic of what I accomplished this morning. The crock will be covered and put beside the wood stove for the next 10 days or so.
What is Beet Kvass?
“Beet Kvass is comprised of simple ingredients and is simple to make through the process of wild fermentation. Here in my kitchen, we call it blood of the earth. Indeed I do taste the earth when I sip this crimson liquid. Beet Kvass is an age-old tonic associated with many health benefits including efficient hydration. Fermented beverages are the original sports drinks. Like other lacto-fermented drinks, kvass is more hydrating than even water. In order to remain hydrated, our bodies require a balance of electrolytes. Cultured beverages like kvass help restore this balance without the sugar and preservatives of modern ‘sport drinks’. Beet Kvass is traditionally heralded as a blood and liver tonic. And indeed this ancestral knowledge is meted out in science. In fact, beets are high in betacyanin which can dramatically increase the oxygen-carrying ability of the blood.”
Easy ( no cooking) kvass recipe and info here: