I recently had the pleasure of hanging out in Malcolm-from-The-Light-Cellar's kitchen as we cracked jokes about the bloodiness of beets with All Hallows Eve lurking around the corner, and talked of the purported legendary status of beet kvass in the world of aphrodisiacs. What is beet kvass, you ask? If you are asking me, I will rattle off the nutritional content and point out all of the benefits of consuming a fermented beverage for improved overall health. But if you put those sciency things aside, I will tell you that it is one of my favourite beverages, tasting of the salty earth, a drink I have every day and never tire. 


Beet kvass is meant to be consumed as a tonic, so a little goes a long way. It's also ridiculously easy to make. I invite you to check out this video I am attaching here to the blog, to find out how easy it is to make your own batch at home! It is a part of The Light Cellar's series called Easy Upgrades. Take a gander, and let me know how your batch turns out (and what you put in it!):

Why I love it: it's quick and easy and really inexpensive to make. You don't need any special equipment. It's a liver-loving and kidney-supporting beverage that will help protect your sweet self from free radical damage, good for cleaning up and building blood, protein digestion, a purveyor of the mineral boron which is needed for building bones and our sex hormones (hence, the aphrodisiac reputation from ancient Roman times!), also pumps out the betacyanin which is shown to be a potent anti-carcinogen. It's good for someone who owns a liver, a kidney or two, a heart, a gallbladder, a stomach or intestines.

Oh, and beet kvass has been shown to help flush out uric acid, so talk about busting the gout! Now if you are one that is typically wary of oxalates, you are saying to yourself right now "Luka, this beet love you have going on is dangerously high in oxalates." From the DID YOU KNOW files: fermenting a veggie high in oxalates has been shown to drastically reduce the oxalates in question. BOOM.

Go make a batch. And let me know how you flavoured it. 

The players (per litre of filtered water):
1-2 good sized beets
2-3 tsp sea salt
a knob of ginger, sliced
a knob of fresh turmeric, sliced
1 garlic cloves
1 L filtered water (or enough water to fill a 1L jug once the rest of the ingredients are in the jug)

My favourite flavour additions:

  • you can take out the ginger, turmeric and garlic in the recipe above and add in the extras listed below, or keep them in the mix. Up to you! Highly recommend always adding in some seaweed.
  • adding in some green onions and fresh rosemary sprigs in summer for Liver Lovin
  • adding in dried hot peppers + handful of goji berries + 2tsp burdock root for Heart Health
  • tossing in the inside of cabbage 'hearts' with 2 strips of astragalus for blood sugar balancing
  • 2 tsp fennel seeds + 2 tsp fenugreek seeds + 1 tbsp rosehips for extra Gut loving
  • adding in a slice or three of reishi medicinal mushrooms + few strands of kelp + 1 tbsp nettle for added Adrenal support
  • want to go Old World? Toss in a few bay leaves + 1 tbsp caraway seeds.
  • Love dill pickles? Toss in your garlic and add in big handful of fresh dill and some peppercorns.
  • Play with the flavours and what you have in your pantry. And comment below with combos that really hit it out of the park!