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Easy Fermented Beetroot For Probiotics
Posted 19 Feb '16
Kimchi from Korea.
Natto from Japan.
And Kvass from eastern Europe.
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?
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
Directions:
- Place beetroot at the bottom of a two-litre jar.
- Add sauerkraut juice and salt.
- Fill with filtered water.
- Cover with lid, a towel or a cheesecloth.
- Leave in a cool dark place for two days to ferment.
- Transfer to refrigerator.
- 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
Directions:
- Place onion and cabbage at the bottom of a to a 2-litre jar.
- Add beetroots.
- Add salt and starter
- Fill with filtered water.
- Cover with lid, a towel or a cheesecloth.
- Leave in a cool dark place for 3 to 7 days.
- Transfer to refrigerator.
- Serve as desired
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