Get Ready:

After washing, peel, and chop the beets into thin slices or cubes; next, add them to the jar.
Flour, sugar, and raisins should be combined.
Add the cooled water from the boiling pot and whisk to combine. For more fermentation power, you may also add sauerkraut water or kombucha.
Perforate the lid or use gauze to seal the container, allowing the kvass to breathe. Set aside in a warm spot for 6 to 7 days.
If any froth develops on top, stir the contents twice daily and discard it.
Beet kvass is ready after the infusion has steeped for one week; drain it through fresh gauze. The leftovers may be disposed of.
The kvass will have an earthy, somewhat acidic, and slightly salty flavor. Despite this, it has an alkaline impact on the blood and is very beneficial to the body.

How do you drink kvass? Three or four tablespoons of kvass, taken before each meal three times day, is recommended. Make sure to refrigerate the kvass. You will have finished a body-renewing cycle after using up all of the product. After that, you should restart the cycle after three months of rest. Following that, take a three-month vacation before starting the cycle again. Your whole body, including your liver, kidneys, and intestines, will be cleaned and rejuvenated after a year.

A few more things to know about beet kvass: Mild episodes of diarrhea may occur with ingestion. These short-lived symptoms occur while your body is purging itself of harmful substances.

This treatment is often prescribed by Russian physicians to their patients since it is an effective therapy for detoxifying the whole system, not just the liver.

You could even pass little kidney stones in your urine without realizing it as time goes on.

If you have severe renal disease, acute gastrointestinal issues, or gout, it is generally not suggested that you consume beet kvass or fermented foods.

It is recommended to consult a medical professional in such instances about usage.

Also, use caution if your blood pressure is already low; this might bring it down much lower.

Get Ready:

After washing, peel, and chop the beets into thin slices or cubes; next, add them to the jar.
Flour, sugar, and raisins should be combined.
Add the cooled water from the boiling pot and whisk to combine. For more fermentation power, you may also add sauerkraut water or kombucha.
Perforate the lid or use gauze to seal the container, allowing the kvass to breathe. Set aside in a warm spot for 6 to 7 days.
If any froth develops on top, stir the contents twice daily and discard it.
Beet kvass is ready after the infusion has steeped for one week; drain it through fresh gauze. The leftovers may be disposed of.
The kvass will have an earthy, somewhat acidic, and slightly salty flavor. Despite this, it has an alkaline impact on the blood and is very beneficial to the body.

How do you drink kvass? Three or four tablespoons of kvass, taken before each meal three times day, is recommended. Make sure to refrigerate the kvass. You will have finished a body-renewing cycle after using up all of the product. After that, you should restart the cycle after three months of rest. Following that, take a three-month vacation before starting the cycle again. Your whole body, including your liver, kidneys, and intestines, will be cleaned and rejuvenated after a year.

A few more things to know about beet kvass: Mild episodes of diarrhea may occur with ingestion. These short-lived symptoms occur while your body is purging itself of harmful substances.

This treatment is often prescribed by Russian physicians to their patients since it is an effective therapy for detoxifying the whole system, not just the liver.

You could even pass little kidney stones in your urine without realizing it as time goes on.

If you have severe renal disease, acute gastrointestinal issues, or gout, it is generally not suggested that you consume beet kvass or fermented foods.

It is recommended to consult a medical professional in such instances about usage.

Also, use caution if your blood pressure is already low; this might bring it down much lower.