Easy Fermented Beetroot For Probiotics

Easy Fermented Beetroot For Probiotics

Posted 19 Feb '16

If you have seen me as a patient, I would have definitely talked to you about your digestive health and suggested to bring in some probiotics. The best form, of course, is dietary and there are a lot of types from different cultures around the world.
Kimchi from Korea.
Natto from Japan.
And Kvass from eastern Europe.
You don’t see beetroot kvass being recommended too often, but it is loaded with nutrients, and richly medicinal for run down digestive systems. It certainly has an acquired taste, which is earthy, salty, bit tangy, and may also have a slight fizz, reason for it not being too popular.
It is a little similar to Kefir drink made in coconut water, with the earthiness of the beetroot.

Kvass is a traditional beverage from Eastern Europe. Originally, it is made by fermenting stale sourdough rye bread. Apart from being a beverage, it may also be added to salads and soups when a sour flavour is desired. It can also be added to your fresh juice blend or splashed over salad as a true nutritional supplement daily dose.

Why is Kvass so good for your digestion?

  • helps with hydration
  • Helps against heartburn and GORD
  • Liver and blood cleansing properties
  • Help modulate the immune system via probiotics
  • Assists balance digestive pH
  • Repairs intestinal hyperpermeability (AKA Leaky gut)
  • Helps allergies (immune action)
  • Excellent help for most digestive problems

How to make Beetroot Kvass?

What you need:

  • 2-4 medium beetroots, peeled and chopped
  • ¼ cup  juice from sauerkraut (can purchase premade from organic shop in fridge)
  • 1 T sea salt or himalayan salt
  • filtered water


  1. Place beetroot at the bottom of a two-litre jar.
  2. Add sauerkraut juice and salt.
  3. Fill with filtered water.
  4. Cover with lid, a towel or a cheesecloth.
  5. Leave in a cool dark place for two days to ferment.
  6. Transfer to refrigerator.
  7. Serve as desired.


There is a modified version of the recipe, for a much better taste:

  • 2-3 medium beets, peeled and chopped
  • 1/4 cabbage, chopped
  • 1/2 onion, chopped
  • 2 T sea salt
  • 1/4 c  1 T starter culture (you can get Kefir starter and use this), optional
  • filtered water


  1. Place onion and cabbage at the bottom of a to a 2-litre jar.
  2. Add beetroots.
  3. Add salt and starter
  4. Fill with filtered water.
  5. Cover with lid, a towel or a cheesecloth.
  6. Leave in a cool dark place for 3 to 7 days.
  7. Transfer to refrigerator.
  8. Serve as desired



What is Amazaki?

Koji is a less known superfood found in a variety of macrobiotic foods. Containing Aspergillus oryzae, koji is used to make foods such as miso, amazaki and tamari.


Why Is A Japanese Diet Good For your Heart?

Studies spanning decades investigate several Japanese staple foods as being potentially responsible for lower cases of CVD in Japan when compared with CVD in other countries such as Australia


The Macrobiotic Diet: A Holistic Wellness Solution

The Japanese macrobiotic diet has a fascinating history that dates back several centuries. Its roots can be traced to the teachings of George Ohsawa, a Japanese philosopher, who believed that food plays a critical role in achieving physical and spiritual balance.

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