Ginger beet kvass: a small daily glass, not a whole bottle

Kvass is a traditionally fermented tonic, closer to a small daily habit than a beverage you pour a full glass of. This version starts with cubed beet and fresh ginger in salted water, kickstarted with a splash of brine from an already-fermenting batch of sauerkraut (see Two-Cabbage Sauerkraut or Ginger-carrot sauerkraut if you need a starter batch going).

Fermented vegetables and their brines are studied for their role in supporting a more diverse gut microbial community, which matters for a body working an autoimmune condition toward remission. Ginger has a long traditional history as a digestive aid. Treat both of those as general support, not as claims about any specific outcome for you.

One note of honesty: this is a true ferment, so like sauerkraut and kimchi, it is usually set aside on a low-histamine protocol. If you are managing histamine, hold this one for later.

Ingredients

• 1 large purple beet, cubed
• 1 large golden beet, cubed (a second purple beet works if golden is not available)
• 1 tbsp fresh ginger, grated
• 1 tbsp sea salt
• 1/4 cup raw sauerkraut brine, as a starter
• Filtered water, to fill the jar

Method

Put the cubed beets and ginger in the bottom of a half-gallon glass jar.

Add the sauerkraut brine and salt, then fill the jar the rest of the way with filtered water, leaving a little headspace.

Cover the mouth with a clean cloth secured by a rubber band, not a solid lid, so gas can escape. Set the jar in a cool, dry spot out of direct light.

Leave it at least 3 days, until you see the surface start to fizz gently when you nudge the jar. Taste it; when the flavor is tangy and alive rather than flat, swap the cloth for a solid lid and refrigerate.

The spent beets can start one more batch, or be composted.

How much to drink

A few sips to half a small glass, once a day, is the traditional serving. This is not meant to be drunk by the glassful like juice.

A word of caution

Discard the batch if it grows grey mold or smells off rather than tangy. That is a sign something went wrong, not a normal part of the process.

*Adapted from unboundwellness.com by Michelle Hoover*