A few weeks ago my husband Hugo had to rush himself into hospital because a tiny splinter in his thumb had caused an infection that quickly turned into sepsis.
That was scary. Hallelujah for antibiotics! They probably saved his life.
He was on an antibiotic drip for two days and then on oral antibiotics for a week.
After that his sensitive digestion was off. He was bloated most of the day, had stomach pain and acid reflux. And he was tired.
You know, antibiotics didn’t just kill the bacteria in his thumb, but also disturbed the delicate balance of the bacteria in his gut.
He had already started taking probiotics in the hospital. And on top of that I made sure he ate homemade yoghurt, kefir, sauerkraut, pickles and a small glass of beet kvass every single day.
Three weeks later he’s feeling fine again.
Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread. Made with beetroot it’s a beautiful deep red drink with a great taste. Here’s how you make it:
For a 1 litre jar:
- 1 medium organic beetroot
- Filtered water
- 5-6 slices of ginger (you can leave the skin on if organic)
- 1.5 teaspoon good quality sea salt (so not table salt)
I like to use a fermentation jar because it’s super easy and the kvass doesn’t get moldy. That’s because these jars have an airlock; when the fermentation process starts, the bacteria produce CO2. That pushes the oxygen out of the jar and because of the airlock no new oxygen can come in.
I use Kilner 1 litre jars with regular sized mouth and special fermentation lids.
How to do it:
- Brush the dirt off the beetroot, no need to peel
- Chop the beetroot coarsely; pieces should be around dice size. Don’t grate or cut too finely; than it can turn into alcohol because the sugars are too available!
- Cut 5-6 thin slices off a fresh ginger root
- Pop beetroot and ginger into the jar and add the salt
- Add water up until an inch under the lid. Shake a bit.
- Put this on your kitchen top and wait for 4-6 days. Don’t open the lid in between
- Strain out the beets and ginger and pour into a clean jar. Drink a small glass once or twice every day and store the rest in the fridge.
- If you want a continuous supply, start a new jar every 4-6 days.
- Adding a few tablespoons of the kvass of an earlier batch will start the process slightly quicker