In Praise Of: Beet Kvass

I was originally drawn to beet kvass for it’s deep, vibrant color but after research, the evidence and traditional wisdom behind it has me hooked.

Beet kvass is first and foremost known as a liver tonic but the benefits go even beyond that. Dating back to the Middle Ages in Russian and Ukrainian cultures, it’s also a great source of probiotics due to the fermentation process and an incredible digestive aid thanks to it’s support of the gallbladder. In Europe, it’s commonly used for the treatment of disease and to help pregnant women with morning sickness thanks to it’s liver and blood cleansing properties.

Beets are a nutrient-packed vegetable, loaded with magnesium, calcium, iron, potassium, phosphorous, vitamins A and C, niacin, fiber and folate. The traditional method of lacto-fermentation only makes these nutrients more beneficial and absorbable by our bodies. To add, all lacto-fermented products aid in chelation, the binding and flushing of heavy metals and toxins!

What does it taste like? Like a vegetable! If you’ve ever juiced your own veggies or enjoyed some fermented goodness before, you probably won’t be surprised by the taste. If your palate is used to nothing but refined sugar and processed food, it might take some getting used to! While it’s earthy and a little salty, you don’t drink more than a few ounces at a time so it’s completely do-able. Work your way to 8 ounces or so daily to reap it’s benefits!

If you have symptoms related to liver congestion, struggle with bloating or indigestion around meal time, etc., beet kvass could be an incredible addition to your daily routine. My favorite brand is Happy Pantry and can be found at our local farmer’s market and health food store in San Diego. I’d love to know if you have a local brand that you love and where you find it!