you’ve had several weeks now to get into the groove of weekly stock making.  how is that going?  this week i have sold all of the stock i generally have for my family so i will be making an additional 16 quarts tomorrow.

when we first journeyed into this wonderful nourishing of our bodies and our children i began making beet kvass.  my then 4 year old son HATED it, it’s still not something he willingly drinks.  beet kvass is a traditional fermented drink made with beets and whey.  i began making vegan kvass for one of my dear clients who does not use any dairy at all and i actually like it better!  it might be a very acquired taste for some, it’s earthy and salty, very thirst quenching on a hot day and an excellent flavor enhancer for soups and other dishes.  according to nourishing traditions: “this drink is valuable for it’s medicinal qualities and as a digestive aid.  beets are just loaded with nutrients.  one 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aid digestion, alkalized the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”.

beet kvass

4-6 large organic beets, peeled and coarsely chopped (NOT shredded, chopped)

1/4 c. coconut water kefir

1 tsp. sea salt

filtered water

place the chopped beets, coconut kefir water & salt into a gallon glass jar.  add enough filtered water to fill the container.  stir it up, seal it tightly & put it into a dark cupboard for a few days (room temperature for several days).   shake it a few times each day.  your fermenting times will differ based on the temperature of your home, it will bubble and slightly fizz when it’s ready to go into cold storage.  take several sips twice daily and see how you feel.  let me know!