It improves the condition of anemia.
As a cancer preventative, it is suggested.
Pregnancy is an excellent time to take it.
This nutritious vegetable is at its best when cooked in its fermented form, KVAS.
The health benefits of beet KVAS are really explosive.
Recipe for Beet Kvass Fermentation not only makes beets more bioavailable, but it also supplies a wealth of helpful bacteria and enzymes.
Beet Kvas requires the following ingredients:
One big container, like a jug or a 3-liter jar.
An apron or cheesecloth to secure the lid.
six hundred and seven grams of beets.
You may use two tablespoons of flour, or two slices of older whole grain or rye bread.
200 grams of sugar, preferably white or brown sugar; honey will inhibit fermentation.
One hundred grams of raisins.
Get Ready:
After washing, peel, and chop the beets into thin slices or cubes; next, add them to the jar.
Flour, sugar, and raisins should be combined.
Add the cooled water from the boiling pot and whisk to combine. For more fermentation power, you may also add sauerkraut water or kombucha.
Perforate the lid or use gauze to seal the container, allowing the kvass to breathe. Set aside in a warm spot for 6 to 7 days.
If any froth develops on top, stir the contents twice daily and discard it.
Beet kvass is ready after the infusion has steeped for one week; drain it through fresh gauze. The leftovers may be disposed of.
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