This ginger and beetroot kvass is a beautiful addition to my morning routine. It’s packed with beautiful probiotics from Kultured Wellness coconut water kefir for happy gut bugs. Beetroot has antioxidants to help protect your liver and help it to produce more enzymes for detoxing. Being rich in potassium, it’s good for keeping blood pressure in check for kidney health.

Ginger can help relieve nausea, is antifungal & antibacterial, can prevent stomach ulcers, ease menstral pain, inhibit cancer growth, regulate blood sugar, relieve joint pain and inflammation, lower cholesterol, improve cognitive function and aid in digestion.

 

 

 

 

Print Recipe
Beetroot and Ginger Kvass
Beetroot and Ginger Kvass
Course Drinks
Prep Time 10 minutes
Passive Time 48-36 hours to ferment
Servings
Ingredients
Course Drinks
Prep Time 10 minutes
Passive Time 48-36 hours to ferment
Servings
Ingredients
Beetroot and Ginger Kvass
Instructions
  1. Place all ingredients in to a 2 litre jar. Add filtered water leaving 4-5 cm's at least at the top of the jar.
  2. Cover with muslin cloth and a rubber band or a jar that doesn't seal too well and leave to ferment. I sometimes use a jar with a rubber seal, but remove the seal.
  3. Check after 48 hours. If any remaining sweetness, leave for another 12-24 hrs, continuing to check for sweetness. It is ready when there is not detectable sweetness.
  4. Once liquid is finished, you can use the remaining beetroot and ginger to do another ferment following the same process.
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