Discover the health boost in traditional beet kvass

              
• Drinking beet kvass regularly supports the body, especially in the fall-winter season
• It aids digestion with natural probiotics and improves nutrient absorption
• It boosts immunity, helping during infections and inflammation, thanks to its significant vitamin C and antioxidants
• It has a low sodium level and a high potassium level, regulating blood pressure, which is beneficial for proper heart function
• It contains many minerals and vitamins, improving skin condition and giving it a healthy, radiant appearance
• It is a healthy energy source with natural sugars that also stabilize blood glucose levels
• Beet kvass has detoxifying properties, supporting liver function and helping remove toxins
• The nitrates in beet kvass help widen blood vessels, which is important for proper blood flow and overall cardiovascular health

Making kulis yourself is straightforward. All you need are beets and a few additional ingredients to enjoy a delicious drink in a few days.

Ingredients:

            
• 2 lbs of healthy, unblemished red beets
• 2-3 medium bay leaves
• 4 medium garlic cloves
• ½ teaspoon of allspice berries
• 2 quarts of water
• 2 tablespoons of rock salt
• A slice of rye bread with natural sourdough

Instructions:

1. Prepare a clay pot or a large glass jar. Wash it well and rinse with boiling water. Boil the water needed for the kvass and let it cool. Dissolve the salt in it.
2. Scrub the beets well, peel them, and cut them into thin slices. Peel the garlic.
3. Arrange the beet slices in the clay pot or glass jar. Add the garlic, bay leaves, and allspice berries. Place the slice of rye bread on top, making sure it covers everything. The natural yeast in the bread speeds up fermentation and adds flavor.
4. Pour the saline solution over the ingredients, completely submerging them to prevent mold.
5. Cover the container with dense gauze or a clean cloth to allow airflow, which is necessary for fermentation. Place the container in a warm place for 4 to 7 days. Stir the kvass gently daily, ensuring nothing is above the water level.
6. After a few days, when the kvass is ready, strain it through a sieve or gauze. Pour it into washed, sterilized jars or glass bottles and store it in the refrigerator.

Kulis is not just for drinking. It's also a versatile ingredient in various dishes.

            
• Red borscht made with sourdough has a deeper flavor, a more beautiful aroma, and color
• Beetroot cold soup made with kvass is more refreshing
• Salad dressings gain a beautiful color and don't need additional acidification
• Beet-pickled eggs are not only delicious but also make a unique table decoration
• Vegetable smoothies and energy drinks support the digestive system and are visually appealing with their beautiful color
• When marinating beef or game, beet kvass can be used in the marinade, adding tenderness, a unique taste, and color to the meat
• Instead of traditional Christmas Eve borscht, you can serve beet kvass in a bowl with dumplings or in a decorative glass

As you can see, kulis is versatile and making it takes little time or effort. Why not try it and invite kulis to your holiday table?