Beet kvass: an easy fermented drink you can make at home to build vitality and resilience

Once upon a time, people didn’t know about viruses, bacteria, or hand-washing. They tended to live shorter lives than we do now. They got sick more often, and a whole lot more infants and children died than do nowadays. It was rare for people to live past 60.

But they were observant, and they developed practices like yoga and Qi gong to strengthen and balance their bodies, to keep their energies vital and strong. They created medicines from herbs that we now know have anti-viral, anti-bacterial, anti-fungal properties, without knowing about these things. They walked everywhere and grew their own food and got plenty of fresh air, sunshine, and exercise.

Think about it: all their food was organic because there was no alternative! They enriched the soil with manure and dead plants. The soil produced healthy food. The water was clean for the most part, the air unpolluted. They saved seeds from the best plants. They stored what food they could, and they fermented foods to strengthen and lengthen the nourishment.

In Russian and Eastern Europe, they made a fermented drink called kvass, from bread and other things. In Ukraine, they made kvass from beets, which are easy to grow, produce leafy greens you can also eat, and keep well. Kvass was common in every kitchen during those long cold winters and kept people healthier than they would otherwise have been.

Kvass may have even kept viruses at bay, or at least minimized the severity. We’re all very interested in that now!

You can make your own beet kvass at home, and here’s what you’ll need:

  • A jar — quart size or larger.
  • Filtered water (tap water has chlorine in it, which will slow fermentation).
  • Good non-iodized salt.
  • A medium to large beet.
  • A little bit of sauerkraut juice or whey from the top of plain yogurt (not whey powder).

This recipe below makes half a gallon. Put equal amounts of each ingredient into two quart jars if that’s what you have. If you want just one quart, halve the recipe. If you want to make a gallon, double the recipe.

I like to use an organic red beet, medium to large in size. Rinse any dirt off and cut it into half-inch cubes. Do not peel or scrub. You want 1 to 2 cups of cubed beets. Place them in the half gallon jar.

Fill the jar to an inch below the top with filtered water.

Add 1/2 teaspoon good salt.

Add 1 tablespoon of sauerkraut juice or whey.

Stir and put the lid on.

Every day, open the lid to let any fermentation gases off so pressure doesn’t build. If any scum forms on top, scoop off as much as you can.

Knowing when it’s done: The water will have turned a beautiful deep red color that is opaque — you can’t see through it any more. The water has thickened a bit to have more viscosity.

Beet kvass, day 1.
Day 4. Notice the brine has gotten more opaque. Could be ready on Day 5 or 6.

You can start tasting it on day 3. Beet kvass tastes earthy, salty, and tangy. This is hard to imagine because there’s nothing else quite like it. The flavor strengthens each day.

When I tasted my first batch, I didn’t know if I’d like it, and I just tasted a tablespoon of it. Wow! It’s a unique flavor, and my body wanted more so I drank more. I’ve been making it ever since.

Taste it every day for 7-10 days, and when you feel it’s done, put it in the refrigerator to stop the fermentation. Then drink some with every meal.

You can strain and refrigerate it, keeping 1/2 to 1 cup of the kvass and the beets and starting over to make another batch. Add filtered water and salt as above. Remnants from the first batch serve as a starter for the second batch. What’s not to like about that??

I recommend making this plain version the first time. You could add slices of ginger root or whole cloves to the next batch.

In my experience, it’s not worth it to try making a third batch. Too much of the goodness has left the beets by then. Start over with fresh beets and compost the old ones or add them to broth or soup. (They still have some flavor and all the fiber.)

And while you are making it or drinking it, you can imagine old Ukrainian ladies in their babushkas making this for their children and grandchildren to increase their vitality and resilience.

And you can imagine this kvass delivering all kinds of health-giving properties to your digestive system and immune system. (Seventy percent of your immune system is in your gut.) The probiotics from fermenting, plus the nutrients from beets (Vitamin C, folate, magnesium, potassium, iron, and more) make this a nutrient-dense food.

Toxic stress, school discipline, and unconditional love

Lincoln High School in Walla Walla, WA, tries new approach to school discipline — suspensions drop 85% « ACEs Too High.

Thank you, Katie Raver, for sending me this blog post about a principal at a high school for troubled kids who changed the approach to discipline — with amazing results.

Here are the numbers:

2009-2010 (Before new approach)

  • 798 suspensions (days students were out of school)
  • 50 expulsions
  • 600 written referrals

2010-2011 (After new approach)

  • 135 suspensions (days students were out of school)
  • 30 expulsions
  • 320 written referrals

It’s a long article with a lotta good info about chronic trauma and family problems and how they affect learning. It describes a measure of toxic stress called the ACE score.

The two simple rules for creating a school environment that doesn’t retraumatize already-traumatized kids:

Rule No. 1: Take nothing a raging kid says personally. Really. Act like a duck: let the words roll off your back like drops of water.

Rule No. 2: Don’t mirror the kid’s behavior. Take a deep breath. Wait for the storm to pass, and then ask something along the lines of: “Are you okay? Did something happen to you that’s bothering you? Do you want to talk about it?”

I want to learn how to do this.

Repost from Elephant Journal: Drink Beer, Eat Chocolate, Live to 100

Drink Beer, Eat Chocolate, Live to 100. ~ Jolee McBreen | elephant journal.

Click to read what researchers now believe the link between longevity and stress is.

Hint: It’s not avoiding stress or minimizing stress.

Thanks, Elephant Journal.

Fall down seven times, get up eight

I discovered this lovely blog post about the resilience of the Japanese people. Thought it was worth sharing.

They say that in times of crisis people show their true character. Anyone can be cooperative, patient, and understanding when things are going well and life is good. But it is the noble man or woman who can behave with grace and compassion and even kindness when times are very, very bad. For many people in Northern Japan right now, the times could not be worse. And yet, at least to the outside observer, the manner in which the Japanese people conducted themselves in the aftermath of this calamity has been remarkable.

Here’s more:

The best kind of motivation is intrinsic motivation. For the benefit of oneself — and for the benefit of others as well — one must bear down and do their best. Even in good times, behaving uncooperatively or in a rude manner is deeply frowned upon. In a crisis, the idea of complaining or acting selfishly to the detriment of those around you is the absolute worst thing a person can do. There is no sense in complaining about how things are or crying over what might have been. These feelings may be natural to some degree, but they are not productive for yourself or for others.

Click the link to read on.