Kvass was traditionally a drink made with fermented rye bread however the modern term is used to imply the fermentation of juice from various fruits and/or vegetables. Beet kvass is especially unique as it contains the earthy and sweet flavor of beets while being enriched by the nutrient dense phytonutrients they contain. A good kvass will be burgundy red in color and have a buttery, viscous flow that is pleasing both in flavor and texture. Like our sauerkraut, the kvass is produced in small hand-crafted batches that are fermented in glass vessels. This ensures a proper fermentation process that provides maximum nutritional benefit while avoiding the possibility of chemicals leaching into the drink as often happens with plastic or metal.
Benefits:
- Live probiotic drink
- Populates the digestive tract with beneficial bacteria
- Blood tonic
- Improves liver function
- Used for kidney stones
- Aids in bowel function
- Drink as refreshing probiotic beverage (start with 2 oz and slowly increase the amount to build your tolerance)
- Let bottle sit out at room temp for 1-2 days for ‘second ferment’ which will produce a carbonated drink
- Mix with equal amounts of olive oil and season with black pepper, cayenne, coriander and a dash of rice wine or champagne vinegar to make a beautiful probiotic dressing
- Can be used with water in an enema solution to alleviate constipation and improve bowel functions