Beet kvass: A probiotic powerhouse boosting health and energy

Homemade beet kvass doesn't need advertising. For several years, it has been a staple and remains at the epicenter of the preservation world from late summer until the holidays. I personally prepare several jars of this specialty each year, and most of it disappears as soon as the characteristic foam appears.

Beet kvass is a hit among preserves and has been popular for several years. Preparing the drink is not difficult but does require patience and precision. However, the reward is substantial, as it pleases the palate and positively impacts health.

Regular consumption of beet kvass primarily improves well-being. Due to the probiotics present in this drink, it serves as a remedy for digestive problems. Beet kvass supports digestive processes, helps maintain healthy intestinal flora, and assists in detoxifying the body.

Beet kvass also strengthens the body, not only in terms of immunity but also physical endurance. Studies indicate that consuming beet kvass before a workout can increase energy levels, making this drink particularly recommended for physically active individuals.

However, not everyone can benefit from beet kvass. Who should not drink it? First and foremost, individuals suffering from reflux, heartburn, gastric inflammation, and ulcers should be cautious, as all acidic and fermented foods stimulate stomach acid secretion, exacerbating symptoms.

Ingredients:

                          
• 4.4 pounds of beets
• 2.6 quarts of boiled and cooled water
• 10 cloves of garlic
• 1 inch of fresh ginger
• a few bay leaves
• allspice
• 2.5 teaspoons of non-iodized salt (1 teaspoon per liter)

Preparation:

              
1. Scrub the beets clean, then cut them into thick slices. Place the beets in a sterilized and dry jar, then add the garlic and spices.
2. Pour warm water with added salt over everything. Ensure that the ingredients do not protrude above the water's surface. Remember to leave some space at the top of the jar, as the liquid may foam during fermentation.
3. Cover the jar with a lid but do not seal it, and set it aside for 4-7 days in a warm place, away from sunlight.
4. The kvass is ready when it develops characteristic foam. Then, strain the kvass and pour it into sterilized and dry jars. It's best to store the prepared kvass in the fridge to slow down further fermentation.

This drink works best when consumed in the morning. It significantly improves digestion and intestinal function for the entire day. Therefore, if there are no medical contraindications, beet kvass is best consumed on an empty stomach - 1 cup (8.5 fl oz) in the morning and the same amount in the evening.