This simple homemade drink is a powerful blood tonic! Ginger Beet Kvass has a soft kick and a smooth flavor!
Beets are one of my favorite root vegetables. Add some ginger to make ginger beet kvass and together it becomes a powerful anti-oxidant that protect the cells, tissues and glands of the body.
What do we mean be the term blood tonic?
Phytonutrients called betalains are present in beets and cause them to have that rich color. The betalains also help to support production of red blood cells – thus its indication as a blood tonic.
Beet juice also alkalizes the blood and this helps to decrease inflammation.
As a fermented drink, beet kvass provides a certain amount of live bacteria in the form of lactobacillus. These bacteria help us digest food by providing enzymes and other molecules that help in human digestion.
Probiotic foods and drinks are critical for good health.
Beets are high in Vitamin A and folate with a little choline as well.
They are loaded with potassium and there is also calcium, magnesium, phosphorus and sodium.
The color of red/purple beetroot is due to a variety of betalain pigments. The composition of different betalain pigments can vary, giving breeds of beetroot which are yellow or other colors in addition to the familiar deep red.
These pigments are also powerful antioxidants and also have anti-inflammatory properties.
Anti-oxidants are important because they protect against cancers and other metabolic diseases.
Note: Beets are high in oxalates, which may pose a problem for some people.
Ginger has an amazing history of health benefits and has been used extensively in traditional medicine for thousands of years. Adding ginger to the beet kvass adds more anti-inflammatory power to it this tonic!
Instructions for the Second Ferment
You can reuse the beets one time with this second ferment. The kvass will not be as strong, but will still be good.
Tip: If you do not have an air lock, simply cover securely
Here is my recipe for plain Beet Kvass with a video tutorial in a half gallon jar.
Note: You will probably see white bubbles floating on the surface of the kvass. This indicates that fermentation is occurring and is normal.
You might be interested in my recipe for Purple Pickled Eggs using beet kvass.