I really do want to like them...really. Beets are so good for us!
I really want to be on board with a food that can help to:
lower blood pressure
detox our bodies
A few years back when I first started making changes to our diet and I was trying new things from Nourishing Traditions I discovered beet kvass. I did a little research on it and I really thought this would be a great addition to our diets. That week I went to the farmers market and bought beets, I went home and prepared my first batch. Then I tasted it...then I spit it out. If you do not like beets then beet kvass just might be the worst tasting beverage on the planet.
Ever since I have shrugged off any health benefits that kvass might offer because I shouldn't have to suffer so much for health. Yet, it bothers me...I enjoy liver, I made beef heart jerky, I like pickled fish...surely I can find a way to enjoy beet kvass.
I have seen a few recipes that included citrus in the recipes to help cover the flavor so I thought I would take a stab at creating a beverage that I could tolerate. One of the best things that I did was to use my ginger bug to culture it instead of using the whey as Sally Fallon suggests in Nourishing Traditions. I would describe the beverage I made as "tolerable"...Do I want to drink a lot of it? NO!!! Can I get a little down each day to benefit my health? Yes. I shared some this evening with some ladies that attended a talk I did on fermenting and those who like beets did enjoy the drink. They laughed and said that I had set the bar pretty low since I introduced the beverage as "tasting like dirt." Just trying to keep it real!
Beet Kvass (makes 1 quart)
1 medium sized beet, peeled and chopped
1 orange, peeled and chopped
juice from 1/2 of a lemon
1 cinnamon stick
1/4 C ginger bug (you can also use whey or another starter)
1 tsp sea salt
Put everything into a quart jar and then fill with non chlorinated water, stir and cover. Allow to sit for 2-3 days burping the jar on occasion.