Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, beet kvass. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Beet kvass is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Beet kvass is something that I’ve loved my whole life. They’re nice and they look wonderful.
Making beet kvass is similar to the process for preserving sauerkraut, traditional dill pickles, and Beet kvass may be an acquired taste for some, but those who love it often wax enthusiastically about. Beet Kvass is a traditional drink that contains probiotics and enzymes. It is said to purify the blood, boost energy and improve liver function.
To begin with this recipe, we must prepare a few ingredients. You can cook beet kvass using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Beet kvass:
- Make ready 1 organic beet
- Take 1 tsp salt
- Take 1/4 cup cane sugar
- Prepare 1 Tsp sourdough starter
- Make ready 1 L room-temperature water after boiling
- Make ready 1 Tsp Rose water (optional)
Beet kvass, along with lacto fermented beets, are probably the best sources of all the original goodness of beets because none of the nutrients get degraded by cooking, and lactic bacteria break. Traditionally, kvass is made from stale, sourdough-rye bread. Likewise, the crucial role that so many of the beet's nutrients play in proper cellular function has led to beet kvass being used throughout. Beet Kvass may be getting more popular lately, but it's not a new invention.
Steps to make Beet kvass:
- Cut beets into half inch cubes
- Bring H2O into a rolling boil and cool down to about 70°C, pour 1L water into a clean jar
- Dissolve sugar and salt into the water, wait until water cool down to room temperature, transfer beet cubes into the same jar
- Add 1 tsp of sourdough starter into the jar; seal the lid and store at room temperature for 2~3 days before transfering to fridge
Kvass - a fermented drink made from bread, believe it or not - probably originally comes from Russia and / or Ukraine. Beets are a good source of folate, vitamin C, potassium, magnesium, iron, manganese and phytonutrients such as betains, which have been "shown to provide antioxidant. Beet kvass can be taken with or without food. When drunk as a tonic next to your meal, beet kvass acts as a digestive aid, helping your body break down the rest of the foods you are eating. Beet kvass recipe from The Old Farmer's Almanac.
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