Weird Wednesday: Beet Yourself Up!

Last week, while perusing the “Feeding Babies” chapter in “Nourishing Traditions” I read that Beet Kvass was recommended for pregnant mothers. Feeling desirous to pursue every avenue of feeling my best and doing my best for my unborn baby, I decided to be brave and make up a batch. I say ‘brave’ because my “Eat Fat, Lose Fat” book says of Beet Kvass,

“This drink is essentially medicinal. You wouldn’t serve it to guests – but it has extraordinary healing powers.”

Sometimes I think I am crazy for trying all these new things with a stomach that is already in a constant state of queasiness due to pregnancy, but, hey, I’ve always enjoyed a challenge. Besides, reading about the benefits of this easy-to-make tonic is enough to convince anyone! The authors continue,

“We’ve had more positive testimonials about beet kvass than about any other beverage in our book Nourishing Traditions.

Beets are loaded with nutrients. One 4-ounce glass of beet kvass, morning and night, is an excellent blood tonic, promotes regularity, aids digestions, alkalizes the blood, cleanses the liver, and is a good treatment for kidney stones.”

They also mention the tonic to have very positive effects in treating candida. All very good reasons to give it a try.

First, I called my little helper into the kitchen. He unwrapped the beats and hacked away at the stems while I peeled them. (We saved the beet tops to steam with dinner – oh, yum)
I had forgotten how beautiful beats were…they have layers of grain running through them like the grain in a piece of wood. And so nice and purpley!

I ‘chopped the beats coarsely’ according to directions, and piled them into a quart jar.

Our hands got all nice and purpely in the process. ๐Ÿ™‚

I then added 1/4 cup of whey, 1 Tbsp. sea salt, and filtered water to the top of the jar. I stirred it and covered it and set it on the counter…
…along with my sauerkraut and a batch of whey, also in progress. I kept it at room temperature for 2 days, and then refrigerated it. Very simple.

That was last week. This week I knew I was going to post about this, and that sometime before I did I would actually have to drink some of the purpley stuff in order to give a full review. I put it off as long as I could, and finally got it out and took a swig minutes before typing up this post. And I’m still alive to tell! Actually, it wasn’t that bad. Not half as unpleasant as the Cod Liver Oil I talked myself into swallowing yesterday. In fact, it’s rather bland – a bit beety, a little salty, but altogether tolerable. I could do a 1/4 day and night, no problem. And it’s truly a lovely color…

If any of you out there want to try this, I’m thinking the biggest hurdle may be getting you hands on some whey. If you’re local, feel free to stop by (the batch in the picture above is finished now and I have a full quart of whey in the fridge!) and I’ll give you what you need. If you’re farther away, and don’t already make your own whey or have a source for raw milk, you do have another option – the yellowish liquid that separates from yogurt is also whey. You can strain a pint of plain yogurt through fine cheesecloth and the resulting liquid is whey and can be used wherever your recipe calls for it.

And, for those of you asking for my sauerkraut recipe…it’s still in progress. My first batch did not turn out quite right. I will be sure to tell you all about it when I do get it straight!

4 responses to “Weird Wednesday: Beet Yourself Up!”

  1. Trina Avatar

    Erin, the batch I made in January is still edible – if it gets moldy in top, you just skim the stuff and/or pour it into a clean jar.

  2. Natalie_S Avatar

    Blerg. I can't stand beets. I'm just going to have to take your word on the Kvass for now.

  3. rahraht Avatar

    The picture of the beets is beautiful! I love roasting beets and other root veggies!
    I have so many good reasons to hate Sauerkraut -starting with the batch my mom made when I was little that stunk up our laundry room for at least 6mos (I am not kidding,it was gross!)- but I can't. It's so tasty and it has helped my digestion so much. It's a pretty regular part of my dinner menu.
    Side note about beets – when I was a teenager and a little more vain than I am now ๐Ÿ™‚ I used to soak my hair in beet juice to “bring out” the naturally red highlights in my hair. It did work, but you have to let it sit too long. I don't have that kind of time anymore. Or maybe I just don't care ๐Ÿ™‚

  4. Mrs. Guthrie Avatar

    If it tastes like beets, it sounds yummy… really! ๐Ÿ™‚

    How long does it last?

Leave a Reply

Your email address will not be published. Required fields are marked *