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Different kinds of kvass are an integral part of Russian folk medicine. Kvass contains substances that activate the functions of the liver, kidneys and intestines.
They are made by fermenting various types of food. In our regions a typical example is sauerkraut, ordinary yogurt or kefir, which is essentially fermented milk.
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This article focuses on beetroot (red beet), which itself is an extremely healthy vegetable. Its fresh juice is used, for example, in the treatment of leukemia.
However, if you ferment beetroot, its beneficial effects on health are multiplied even more.
Health effects of fermented beetroot
According to several medical studies, fermented red beetroot can prevent the development of malignant types of cancer, cleanse and regenerate the liver, and remove poisonous and waste substances from the entire body.
In addition, it relieves constipation and resolves many other health problems related to the digestive tract, intestines and digestion.
Russian folk medicine considers fermented beetroot to be the best natural remedy for arteriosclerosis (hardening of the arteries) and also for high blood pressure. It can normalize it for a very long time even after you stop taking it.
It is also extremely suitable for detoxification and regeneration of the body after aggressive chemotherapy.
Preparation of this kvass is extremely simple. To make it you will only need common, cheap and easily available ingredients.
Ingredients
For beetroot kvass you need:
- a large canning jar or jug with a capacity of 3 liters
- a lid with holes or gauze for closing
- 700 grams of beetroot
- 2 tablespoons of flour or 2 pieces of old rye or dark bread
- 200 grams of sugar (white or brown, but not honey, as it slows down fermentation)
- 100 grams of raisins
Preparation
1. Take freshly washed beetroot, peel it, cut it into small cubes or thin slices and put it into the jar.
2. Add the raisins, flour and sugar.
3. Pour in boiled but cooled water and mix everything well (some people also add water from sauerkraut or kombucha to support fermentation).
4. Close the container with a lid with holes or gauze (so the kvass can breathe) and leave it at home in a warm place for 6 to 7 days.
5. Stir the contents twice a day and, if necessary, remove any foam from the surface.
6. After a week, strain the infusion through a clean gauze and your beetroot kvass is ready. You can throw away the remainder.
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The taste of the kvass will be mildly sour, salty and earthy. For the body it is extremely healthy and, in addition, it has an alkalizing effect on the blood.
Usage
Take 3 to 4 tablespoons of kvass 3 times a day before meals. Keep the kvass in the refrigerator.
After drinking the entire amount you will have completed the first course of cleansing and body regeneration. Then take a 3-month break and repeat the course.
Then again a 3-month break and repeat the course a third time. After a year your liver, kidneys, intestines and basically your whole body will be completely cleansed and regenerated.
A few more pieces of information about beetroot kvass
During consumption of the kvass, it is possible that you will occasionally have mild diarrhea. This is because your body is cleansing itself of toxins, which leads to the occurrence of these temporary detoxification symptoms.
Russian doctors often apply this method to their patients because it has proven to be an excellent means not only for cleansing the liver but literally the entire organism.
It may even happen that small kidney stones will be flushed out in your urine after some time, stones you may not even know about now.
Contraindications
Beetroot kvass and fermented foods in general are not recommended for people who have major kidney problems, digestive problems in the acute phase, or gout.
In these cases it is advisable to discuss consumption with a doctor.
Also be careful if you have low blood pressure, because it could decrease even more.
