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Cabbage kraut and beet kvass for gut health

How to make cabbage kraut and beet kvass for gut health.

Products used for cabbage kraut and beet kvass:  Gallon Jar or half gallon jars, cheesecloth or nut milk bags to cover the jars, sea salt (real salt), Detox Delish with these recipes.

Red Kvass

"Ruby Red Kvass" recipe in Detox Delish (with goji berries and pomegranate seeds)

 Kvass is Russian and Ukrainian fermented drink. This is an excellent non-alcoholic beverage to serve dinner guests not only as a conversation piece but also for its healing properties as well. It is a blood cleanser and liver detoxifier. My dad got me started on beet kvass. I often enjoy a little bit before going to bed. 

4 cups water

¼–½ tsp. sea salt

2–3 beets, chopped

DIRECTIONS:  In a half gallon, or 2 quart-size glass jars, add the liquid and salt, stirring until the salt dissolves. Add the remaining ingredients, leaving an inch or two of room at the top of the jar. Place in a cool place out of direct sunlight for at least three days and up to one week, agitating the jar daily. After day three, taste daily until the desired tartness is reached. Store in the refrigerator up to two weeks. 

You can make three batches with each batch slighter weaker in taste. To start a new batch, strain out the liquid and fill up again with water and salt. Use a cup’s worth of kvass from the previous batch as a starter for future batches. Lid and store each batch in the refrigerator up to two weeks. Fills one-half gallon jar.


White Cabbage Kraut (dry-salt method)

1 head of cabbage, shredded (about 4–5 pounds)

1 large carrot, julienned (sliced into matchstick-size slices)

1 tsp.–1 Tbsp. sea salt (optional, to taste)

DIRECTIONS:  With a food processor or by hand, thinly slice the cabbage and carrot. In a large glass bowl, add the vegetable shreds in with the salt and toss the contents so the salt is spread out evenly. With clean hands, massage and squeeze the contents to release the juices. Stuff the vegetables into a glass bowl or glass jar with a weight on top, ensuring the liquid rises above the vegetables. A little water may need to be added. Cover with a breathable towel and let sit at room temperature and out of direct sunlight for 5 days and some ferment much longer up to two weeks. Lid and refrigerate for 2 months.  Fills a 1/2 gallon jar.

Jennifer Mac