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.
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!
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
instructions:
Rinse and chop the beets into one-inch cubes; no need to peel. Place them in a clean, sterile quart mason jar.
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.
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.
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.
