fall recipe

Healing Tonic: Beet Kvass Recipe

Beet Kvass is a fermented, healing tonic. It originated in Eastern Europe, where it was originally prepared by fermenting stale bread. The resulting liquid was taken to fight against illness and disease. Today, you’ll find that kvass made from beets is just as healthy (if not more). Plus, it’s a bit tastier than stale bread! 

Beets are a delicious ruby-red root vegetable, most abundant during the late-summer and fall months. They have a unique grassy, earthy flavour that helps you feel more energetically rooted to the ground. 

You’ll find that a shot glass full of fresh-made kvass will have you looking and feeling healthy and vibrant. In fact, it will even provide you with a more sustainable energy boost than your 3pm coffee fix. Beets are already full of nutrients, but when fermented, you get a dose of gut-friendly bacteria to boot!

Benefits of Beet Kvass:*

  • Aids in digestion
  • Cleanses the liver
  • Boosts energy
  • Promotes blood alkalinity
  • Reduces inflammation
  • Excellent source of fibre (which is great for staying regular)

This tonic is simple to prepare with only 3 ingredients (water, salt and beets). You can have up to 2-4 ounces per day. I usually take about ¼ cup daily. Drink up, or use the liquid to make my gorgeous Cherry Blossom (Cauliflower) Kvass

Cheers to your health! 

Beet Kvass

Ingredients
2 cups water
1 ½ tsp. sea salt
1 medium beet, small dice

Equipment
1-litre glass Mason jar with lid
Mesh strainer

Directions

  1. Combine the water and salt to create brine. Set aside. 
  2. Fill the Mason jar with the diced beets. 
  3. Pour the brine over the beets, leaving one inch of space at the top of the jar. 
  4. Place the lid on tightly and let it ferment at room temperature, about 70-85° F (21-20° C).
  5. Let it sit on the counter for 2 weeks, turning it upside down every day for the first week. This will allow the gas to build up so that the beets stay covered in the brine.
  6. When ready, strain the liquid into a clean jar and store it in the fridge. You can use the leftover beets in salads and rice bowls. 

Ready to fall in love with kvass? Let me know what you think of this recipe in the comments below or join the conversation on Instagram

*Reference: Nourishing Traditions by Sally Fallon.

Fermented Ginger Carrots & Fall Veggie Guide

With fall just around the corner, there are a ton of fruits and vegetables entering their prime. If you’ve been eager to expand your palate and eat healthier foods more often, now is the perfect time. Plus, with new fall routines taking shape, this season provides us with a fresh opportunity to try new things and form new habits. 

Next time you head to the market, pick up some of autumn’s beautiful bounty. A few of the best fall veggies for fermenting include: 

  • Beets
  • Greens
  • Cabbage
  • Cauliflower
  • Carrots
  • Apples (Spiced Apple Kraut is amazing! Recipe coming soon…)
The Beauty of Autumn

All these vegetables offer their own health benefits, so it’s good to mix it up throughout the season. However, I have a special affinity for carrots. My Simply Delicious Fermented Ginger Carrots recipe was the first one I made when I started to teach myself how to ferment foods. They were so good, even my kids ate them! 

It was a great way to introduce all that gut-boosting bacteria into our diets. It inspired me to try fermenting other vegetables and I haven’t stopped since. If you’re a beginner and have fear around starting, this is a great go-to, as it only takes a few days to ferment on your counter. 

The best part? Carrots are rich in Vitamin A (which your skin loves), Vitamin C, Vitamin K and other micronutrients. They also have a high fibre content, which makes them a great prebiotic food. Prebiotic foods feed the beneficial bacteria (the probiotics) living in our gut. Plus, the ginger is a wonderful addition for aiding in digestion and relieving digestive discomfort. Not to mention how much flavour it adds to this recipe. 

Fermented Ginger Carrots, using an airlock top

Fermented Ginger Carrots, using an airlock top

Simply Delicious Fermented Ginger Carrots

Ingredients
2 cups filtered water
1 ½ tsp. unrefined sea salt
4 cups grated carrots
1 Tbsp. freshly grated ginger

1 probiotic capsule 

Equipment
Small glass jar
½ gallon Mason jar or fermentation crock

Directions

  1. Pour the water and sea salt in a small glass jar and mix until the salt is completely dissolved to create brine. Set aside.
  2. Combine the carrots and ginger and place into a Mason jar or fermentation crock. Pack down firmly with your fist or a tamper and remove any air bubbles.
  3. Pour the brine over the carrots until the water level is just above the carrots. Leave room in the jar, as the carrots will release more liquid.
  4. Be sure to cover your jar with a tea towel fastened with a rubber band to block out any light. Leave the carrots on the counter for 3 days. 
  5. Transfer to fridge when ready. Enjoy!

Give this fall recipe (and my favourite fall vegetables) a try, then follow up with me in the comments below! Or, join the conversation on Instagram