Golden Lemon Beet Kvass
Beets are powerful root vegetables and golden or yellow beets have incredible benefits for the kidneys and liver. They work as body cleansers. They also may help to lower cholesterol, treat anemia and fatigue, and more. Beets are rich in natural chemicals called nitrates. Through a chain reaction, your body changes nitrates into nitric oxide, which helps with blood flow and blood pressure. They can decrease the risk of heart disease and may help in the prevention of various cancers. They are also good for the eyes and skin. I mostly love golden beets for their taste. I think they taste like sunshine and have the best flavor of all the beets, and with the addition of lemon peel it tastes heavenly. Check out this article!
Equipment
Ingredients
- 2 cups Golden Beets – cubed and peeled
- 4 cups Water spring or filtered with minerals
- 1 teaspoon Celtic Sea Salt
- ¼ teaspoon Cutting Edge Cultures – or you can use 1/2 cup kefir whey
- 1 large lemon
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Instructions
- Peel the entire skin of your lemon into long strips and place them into your jar.
- Place water, salt, and starter culture into your jar. Add cubed beets to the jar.
- Seal the jar with an airlock or a tight-fitting lid, and allow the kvass to ferment for 5 days to 1 week, or until it tastes pleasantly sour. It ferments faster in warmer temps and slower in cool temperatures below 70°F. See note*
- Strain and serve immediately, or pour into bottles and store in the fridge up to 1 month.
Notes
Note * If you notice a white substance floating on the surface, this is a harmless yeast called Kahm. Scrape it off and remove what you can. It can change the taste of the kvass if you leave it in. It usually stops once the beets are removed and the kvass is bottled and placed in the fridge.
