How to Make your own Probiotics ?

This is a traditional Russian drink made from fermenting beets. It provides
lactobacillus bacteria and electrolytes, and has traditionally been used to
treat the sick and elderly. Folk medicine values beet kvass for the liver
cleansing properties. It promotes regularity, aids digestion, alkalizes the
blood, cleanses the liver and is a good treatment for kidney stones. Beet
kvass is an invaluable lacto-fermented tonic that is very easy to make.
*Beet Kvass*
By Victoria Schneider

This is a traditional Russian drink made from fermenting beets. It provides
lactobacillus bacteria and electrolytes, and has traditionally been used to
treat the sick and elderly. Folk medicine values beet kvass for the liver
cleansing properties. It promotes regularity, aids digestion, alkalizes the
blood, cleanses the liver and is a good treatment for kidney stones. Beet
kvass is an invaluable lacto-fermented tonic that is very easy to make.

This recipe makes 2 quarts

Ingredients:
– 3 medium or two large beets coarsely chopped (with the beet tops fresh and
organic is best)
– 1 Tablespoon salt to 2 quarts of water (use sea salt or mined salt)
– ¼ Cup whey (Hang whole milk yogurt in cheese cloth or a Jelly Bag and the
whey drips out. For small batches, you can “dig a hole” in the yogurt and it
will fill with whey over night
– Filtered water

Preparation:
If you use a dishwasher, double rinse your jar to remove any detergent
residue from the soap as this may inhibit the good bacteria growth.

Cut up your beets with the skins left on into medium chunks, not too small.
Put them into the jar, add the salt and whey and fill up the 2 quart jar
with good water. Cover tightly and set in a warmish place in the kitchen (or
anywhere not too cold) and let it ferment.

Taste in two to four days to see if you like the flavor. If you like it
strong, let is sit out longer. When you are happy with the taste, then put
it into the fridge and drink chilled.

Hint:

Fresh beets with their top fresh and healthy are best because of the lactic
acid present on the skins which helps to “turn over” the fermentation
process.

Once you are about half way through your kvass, refill it with water, a
little whey and salt and leave it out for a few more days and you can make
another batch. If a little mold forms, just skim it off. You can also save
some of the kvass to use for your next batch as your inoculate instead of
the whey.

I rarely put my kvass in the fridge. I just leave it in a cool place like
the basement floor for months on end and when I am ready to drink it, I move
it to the fridge as I do like to drink it cold. Don’t worry, no bad
pathogenic substances can grow.

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