fermented salsa + beet kvass

Fermented foods aren't just some fad, they really are one staple we should all have in our diets, every day. And, with the right equipment, they aren't as intimidating or hard to make as they seem. In this post I will show you a few of my favorite ways to enjoy them!

Beet Kvass:

Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems. Valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One glass (1/4-1/2c) morning and night is an excellent blood tonic, energy enhancer (in morning it gets adrenals going) promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. It's also GREAT for women with hormone imbalances.

Along with drinking it plain on an empty stomach each morning, You could also add it to soups, salad dressings, sauces, etc and it will give you a beautiful bright color!I make mine with whey (strained from organic goats or sheeps yogurt) you can also buy starter packets from the health food store(or online like this one), or use your sourkraut juice.
Here's what you'll need:
2-4 washed organic beets chopped into 1-2" cubes
1/2 gallon sterilized glass mason jar
1/4 c whey (or other options listed above, or double the sea salt & fermentation time if you don't have any of the others)
1 T sea salt or Himalayan salt
Filtered water
How to:
Fill your jar up with chopped beets. Add whey/started/kraut juice & salt & cover with filtered water to the top. Cover with a towel or cheesecloth & leave out on your counter for 3-5 days to ferment. Should taste sweet/salty/strong. After that store in your fridge & consume daily. 

*tip* when you have only about a cup left at the bottom,  you can refill with salt & water without having to use more starter. Let it sit out 2 days again and you have a new batch! You can do this once but the next time you'll want more starter & new beets.


Fermented Salsa:

Delicious on just about everything... with just the same health qualities as any fermented food. I can literally drink this stuff!

It is pretty easy to make and you can tweak it however you want and use the veggies you have in your fridge. I usually chop up/shred in my food processor a bunch of peppers (sweet and spicy), radish, carrots, cabbage, beets, celery, etc... just about anything works. Just as above, you can buy a culture starter packet at any health food store and follow the directions on the packet, or just add 2 T high quality sea salt per 2qt jar. Pound veggies down into the glass jar, releasing liquids and making sure all the veggies stay below the liquid for the whole fermenting process (if they don't and you find a bit of mold on the top of the veggies after a few days, no worries, just scoop off the top layer and keep it going. It's natural!), tightly screw on a lid and let it ferment on your counter for 5 days. After that, to make it more salsa-like and less sauerkraut-like, I add chopped fresh tomatoes, cilantro, lemon/lime juice & red onion. You can even add dried herbs and spices such as garlic or turmeric for an extra nutritional kick!
Store in fridge, serve with eggs, on tacos, with organic or raw chips, plain, on a salad, endless options!!
*I believe in using organic produce whenever possible!*

Try these delicious options to cure your digestive problems & maintain a healthy gut!