Beet Kvass recipe | Healthiest & Easiest Recipe| Detoxifies & boosts immunity #fermentedfood #shorts

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Hiii Guys,
My name is Priyanka, Welcome to my RU-vid channel. I'm so so excited to share my all-time favorite detox and healthy drink with all of you.
BEET KVASS is a highly nutritive, fermented drink that you make by culturing beets in brine. Kvass made from beets has been used as a part of cancer protocols in Europe for some time now. Its earthy, slightly salty and subtly sour flavor can take some getting used to. And it's worth your time to give it a try because beet kvass benefits
- Improves digestion
- Boosts immunity
- Reduces inflammation
- Detoxifies body
- Cancer prevention
#shorts #trending #trend #youtubeshorts #ytshorts
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MUSIC CREDITS-
Music: King
Musician: Jeff Kaale
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BONUS TIPS:
1. Don't add lesser salt else fermentation won't start.
2. Make sure to use an Air-tight container else fungus will form and will spoil it.
3. Use either Sea salt or Himalayan pink salt for good fermentation.
4. best temperature for good fermentation is room temperature.
a. Hot / Normal weather at your place: Keep it on the kitchen counter
b. Winter (don't have an oven): Cover it with a comforter/blanket.
c. winter (have an oven): Keep it in the oven with its light on.
5. Release pressure from the jar (every 24 hours) by opening the lid, else it will be very difficult for you to open the lid (you might end up making a hole on the lid to open it)
6. When you see many bubbles on the top surface of kvass - INDICATES that fermentation has begun.
7. After 3 days when tasty changes to earthy, slightly salty, and subtly sour flavor then its ready to enjoy
8. Include this in your daily routine to get all the benefits.
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LET ME KNOW if you guys have any doubts
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Опубликовано:

11 фев 2022

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Комментарии : 32

@gregcrowe8885 Год назад

Thank You for helping. Beautiful accent

@cluelesswife101 Год назад

Thank you 😊

@patrycja.ll3 Год назад

Simple and perfect - thank you for sharing

@gracegwozdz8185 Год назад

Too much salt. It's really not necessary at all. I've been drinking my home-made beet kvass since 1955 and never been using any salt, just garlic, bay leaf and warmish water - reverse osmosis preferred.

@avinazh 11 месяцев назад

Can you please explain in detail how do you do this

@didcool007 11 месяцев назад

You should keep it for 10 days not 3 days...and water level should be 3/4 of the jar...no need to open everyday.

@cluelesswife101 11 месяцев назад

So the number of days to ferment a drink depends on how the weather is and how fizzy drink one wants to prepare… this is what works best for us -if weather is hot then 3-5 days is enough for us and if it is winter then 6-10days works…. And I have noticed that pressure buildup in bottle sometime is high which makes it difficult to open bottles next day if not released daily 😊… If 10days fermentation and not releasing pressure daily works best for you then follow that😊

@didcool007 11 месяцев назад

@@cluelesswife101 first cover it with a cloth and close with lid...that is the proper method...

@cluelesswife101 11 месяцев назад

I didn’t know about covering lid with cotton cloth … would love to know your way of preparing fermented drink can you share the process in video or In steps if possible

@tourbike 8 месяцев назад

What temperature is room temperature? My room is 10 degree Celsius

@vimalisethuraman108 3 месяца назад

Why it gets spoiled

@avinazh 11 месяцев назад

After fermentation how can we store this.. Within how many days we should consume it

@cluelesswife101 11 месяцев назад

Process: 1. Cut any of you favorite vegetables from the following list (Beetroot ,carrot, cabbage) 2. Cut them evenly ( not very thick ) 3.put the cut veggies in airtight jar container 4. Add drinking water ( the veggies should be fully submerged in water else mold will form on top) 5.there should be 1inch headspace between lid & top surface of water. 6.add 1TSP to 2TSP of pink salt /sea salt TIPS : 1.Make sure that water should taste little bit salty like sea water(add salt slowly and taste water in between) 2. Use airtight container only 3.veggie should be fully submerged in water 4.ferment for 3-5 days for better taste & proper fermentation of vegetable 5.after fermentation ( i.e after 3-5 days) store the jar in freeze. 6.release pressure daily by opening lid and close it . Put it back for fermentation. 7. If you want your veggies to be more sour (or fermented or fizzy) then ferment it for more days Hope this clears all your doubts 😊

@cluelesswife101 11 месяцев назад

*consume it within 7-10days

@Gglegeek-pv4mp Год назад

I have seen a recipe for kvass that includes Dark rye bread Yeast Rasins Lemon And love. What is your take on this?

@cluelesswife101 Год назад

There are many ways of preparing the fermented drink like kvass and the authentic kvass recipe includes the rye bread & yeast …. I have shared the simplest Beet kvass recipe with just salt by following which you ferment any vegetable ( like carrot, cabbage, sprouted mung bean etc)….

@cluelesswife101 Год назад

And the reason I shared this recipe is because many may not have rye bread or yeast instantly at home and salt is something which we all have at home no matter which country we belong to😊….

@gagansekhon1073 Год назад

Can we put in direct sunlight and Does adding salt will stop the fermentation process?

@cluelesswife101 Год назад

The correct temperature for fermentation is from 70 - 75 F . So yaa direct sunlight will be too strong for it . You can just keep it on kitchen counter top or inside a cupboard of kitchen (if it is summer) as we do with the curd setting process.

@cluelesswife101 Год назад

And the main reason for adding salt is to promote fermentation(it helps in growth of good bacteria and stops any bad bacteria growth). If you don’t add the salt then the beets will go bad because of the bad bacteria growth. Hope this helps you😊

@gagansekhon1073 Год назад

Oh wow you have such a great knowledge, I was keep on getting confuse because every person say different and Can I please keep on asking more questions if you don’t mind, like should we avoid animal products like milk, cheese, I am from Canada

@cluelesswife101 Год назад

Thank you 😊 🙏…. Yes you can ask questions and if I truly know the answer for it then I will share with you else we will look for the answer together😊…I will get to learn too😄

@cluelesswife101 Год назад

I can’t believe , cause you know what recently in my family we decided that we will try to stop consuming the dairy products …. As I got to know from one book “How to beat cancer” (got to know about this book from a very good youtube influencer 🤩) That one of the main reasons why we humans are getting cancers these days is because our intake is of more of animal byproducts than plants😅… Many would disagree but Human body is actually made to digest only plant based food and as we are not following that properly .In hormonal level our body cell’s nature is changing causing wide variety of cancers. We people in general think saying word cancer ,we will get it .So we try to avoid it as much as possible but truth is that it totally depends on how our lifestyle is😄…. We are 1st trying to stop milk, paneer, cheese, butter and ghee. Then have to see how it goes with non-veg by the way me and my husband we love to eat non-veg once a week .so cutting down chicken & meat is gonna be very difficult 😅.. But yaa some change is better than nothing 😂….

@tomaccino 2 года назад

No yeast is added to ferment it?

@cluelesswife101 2 года назад

There are many ways with which one can ferment Other recipes… But This one is the simplest & easiest fermented recipe of a Beet Kvass just using salt😊✌🏻…

@gracegwozdz8185 Год назад

You don't want any yeast, only lactobaccilus naturally occurring in the air. Temperature of the ferment should be 20 to 23 Celsius for a week.

@brianthomason5022 Год назад

Salt and vinegar based fermentation is very low alcohol very misleading cuz kvas like 1 to 2%. I'm trying to learn how to make like an apple wine infused with kvass. Apple kvas. It would need the eye bread to be kvass

@greigey5603 Год назад

That's not really kvass. It's more like beet tea lol.

@cluelesswife101 Год назад

If you know what real kvass recipe is it’s awesome 🤩… cause we don’t have any dish like kvass and our way of pickling is different …and this is the easiest recipe which I got to learn😅… but if you think this tea not a good & healthy fermented drink😆…then I doubt what you are trying to say is true my friend 🤔

@greigey5603 Год назад

@@cluelesswife101 most kvass are made from rye bread. Fermented with yeast and sugar for about 1-2 days. If you want, you can basically add any fruit to flavor it during fermentation.

@cluelesswife101 Год назад

There are many ways to ferment this and this is the simplest and easiest way of fermenting veggies using only salt and natural sugar present in veggies ( no yeast is required for this process) and that’s why it takes at least 3days to ferment and if kept for more days it tastes more sour & acidic😋…. Thank you 😊

@cluelesswife101 Год назад

@@greigey5603 thank you for sharing your way of preparing kvass😊….