Fermented Beetroot Juice Recipe—DIY Natural Probiotic - have.space recipe

Fermented Beetroot Juice Recipe—DIY Natural Probiotic

Fermented beetroot juice, known by many names including, beet juice, as well as, beet kvass in other countries, has many health benefits. The one we like the most is that it is a natural probiotic, meaning it’s extremely good for your gut health!

Fermented beet juice is a good source of potassium, as well as many minerals, such as iron, magnesium, sodium, manganese, zinc, copper and selenium; it also contains folate which is in the B-vitamin family.

If you search online you will find that the recommendation for drinking is anywhere from 2 ounces to 2 cups daily. Most websites say to drink around 4 ounces. However, there is a Word of Caution: some people experience "beeturia," which causes your urine and/or stools to turn red in color. While this is normal, you can cut back on the amount you drink to prevent this from happening. 

Also, if you are prone to kidney stones, it is advised to not drink or eat beets as they contain oxalates and can contribute to calcium oxalate stones. But for the rest of us, fermented beetroot juice might just be that morning dose of vitamins your body needs.

Here’s to your happy gut!

Fermented Beetroot Juice Recipe

Fermented Beetroot Juice Recipe—DIY Natural Probiotic

Time: 15 minutes prep with 5 days fermentation time

Ingredients:

  • 1 lb organic beets
  • 1 tsp sea salt or pink Himalayan salt
  • 2 Tbsp organic sauerkraut juice
  • 3-4 cups filtered water

Equipment:

  • Large-mouth quart mason jar
  • Cheese cloth
  • Rubber band


Fermented Beetroot Juice Recipe Steps

Instructions:

  1. Rinse and chop the beets into one-inch cubes; no need to peel. Place them in a clean, sterile quart mason jar.
  2. Combine the salt and sauerkraut juice with 3 cups of filtered water; pour over cubed beets. Add additional water to fill the jar to the top.
  3. Cover the jar opening with cheesecloth, secure with a clean rubber band. Place in a cool place out of direct sunlight; allow to ferment for five days.
  4. Remove the cheesecloth and carefully skim off the mold that has formed on the top. Strain into a clean jar or pitcher and chill in the refrigerator. The beet kvass should keep for a week in the refrigerator.

Food for thought:

Beets get their red color from betalains. Betalains are water-soluble antioxidants. Antioxidants help rid the body of free-radical cells. By adding more antioxidants into your daily diet, you can maintain better health and reduce your risk of oxidative stress.

__________

Vickey Roa is a retired teacher living with her husband and two dogs. When she isn’t at the beach, she likes to experiment with new recipes using her husband as a guinea pig.

Comments 0

Leave a comment

Please note, comments must be approved before they are published