you your bags and stuff the mail get the neighborhood water the plants this plant can say hello I'm Meegan and this is Rebecca hi we are registered holistic nutritionist and we are going to show you how to make beats kabah be kvass is a probiotic drink it's made using lacto fermentation which is Rebecca can talk about lacto fermentation uh yeah so basically it's harnessing the power of bacteria that's on our vegetables in order to create some great probiotic drink in this case so basically we're using wild fermentation essentially creating an anaerobic environment submerging our vegetables under the water or in the in the brine in this case and that bacteria is going to create lactic acid and tons of great probiotics which have numerous health benefits absolutely and any vegetable that is fermented using this method is often the nutritional value of that vegetable is often increased significantly so in this case there's lots of vitamin C there's more so than in raw beets lots of folate and B cabassa is traditionally used as a kind of a medicinal drink it originated in Eastern Europe um kind of as a stemmed from original kvass which was fermenting stale bread into kind of an ale so this is got more medicinal qualities um a liver cleanser blood funds are obviously a digestive tonic and it's really delicious it's a bit of an acquired taste i think but its salty its earthy it's a little bit sweet um and yeah we're going to show you how to do it all right yeah so Rebecca is chopping up her beads she's doing it and slightly kind of large large to medium sized cubes if you shred beets or chop them too small there's a lot of sugar and beats so they can wind up kind of fermenting into more of an alcohol which is an ties a different show that's a different child yeah so we are chopping up our beats we are using non organic beets today but if you use organic ones you don't have to peel them we did peel them we washed and kill them an important point about fermenting sanitization yes so cleanliness is important of course you made sure that we washed our jars all our equipment is clean you wash your hands but there's no need to sterilize um basically we want to culture bacteria so we don't want to make sure now we don't make sure we don't sterilize everything all together we want that bacteria to be present absolutely alright so should we go ahead yeah so what we do so this is a drink it's important to remember this is a drink so we are using more brine um to vegetable so we fill our jars about a third of the way with our cute beats no need to be De Niro the matter you just do one yeah one is fine alright now we're going to put together our brine so a brian is as simple as salt and water although you do want to do it in it is a big percentage and where you had a three percent thank you yes and so in that case the roughly the measurements or cups of water 2 tablespoons of salt here and we're just going to simply add the sea salt it's important to use water that's spring or distilled water you don't want to use anything that's chlorinated chlorine can work to cease fermentation all together and we're using a good quality sea salt as well because fermentation makes nutrients more Bible available that is your body absorbs and uses them more easily it's good to use the salt that has a lot of trace minerals in it you get all more benefit all right so i think it's stirred up here go ahead and pour it over our beats and how whole dating all the way up I would say to write to the bottom of the run they're perfect it's already beautiful Kylie yeah it's gorgeous this is going to deepen significantly in color we then put our lid on mix it up a bit and we're done we don't have to worry as much about the beats floating even if you have a beat that's floating first of all occasionally I'll just take one out okay you'll have as you can see here we have one little floater I'll leave that and if in a couple days it's still doing that I'll just take it out but even just every couple of you know a couple times a day kind of um you know turning your beats up upside down will be sufficient to keep them submerged and kind of wet with the width of running yeah so that is it is that simple to make beet kvass alright and then we're going to let that ferment for at least a couple days up to about a week because it's a little bit warmer this time of year it's probably going to be ready in as little as two to three days two to three days I like to let mine go a little bit longer some recipe recipes recommend that you use a starter like a way starter this is not that this is a wild fermentation and in that case it would probably ferment take a little bit longer to primary that's the only difference there all right it may you may see like a white film or like a foam on top of it if that happens just scoop it off it's no big deal if you see anything fuzzy anything green that's mold unfortunately and it's probably best to thereby the way and remember to have it every day as carbon dioxide will build up with the fermentation of the beats it will become a little bit bubbly and fizzy so open your lid burp it every day and yeah just see how it goes tasted as you go if you wish when you're done we pop it in the fridge and it lasts for months in the fridge so I mean it shouldn't last that long because you should try a little bit every day didn't give those great digestive benefits but it can use any less than your couch for a good amount of time and we have one here that has been in my fridge for a good couple of weeks you can see the significant difference in color it's gorgeous dark and it tastes absolutely delicious we don't have our glasses to taste so bad you should take us I'll take a sip you know what we're going to take us up the other thing that happens with fermentation is it really there we go the lid really sticks okay I'm gonna drink it right out of the jar it's absolutely delicious all right so it's a little bit earthy salty a little bit sour like a like a vinegar esque and that's something that you can do with it as well right you sit anywhere that you would use like an apple cider vinegar use it in soups in salad dressings vinaigrettes it's delicious or just as a tonic yeah mmm delicious yep and lots of flavor combinations so I like to start off the first time I ever made it and I've only ever done done just beats you can throw in some ginger some basil leaves some fresh herbs um if you want to use the starter you can add some fruit so lemon lime orange a lot of people like to do that or even just the orange rind for flavor as long as it's washed and maybe an organic orange rind but yeah lots of good options when you're finished your jar of kvass when you're done drinking the liquid you're gonna be left over with your eat what you can do and what I always do is I do a second ferment so I leave a little bit of liquid a little bit of my kvass still in the jar with the beads and I just chop it up again with my three percent brine and pop it into my cupboard for a couple of days your beats are essentially inoculating your kvass which means like these act as your starter so you can do a shorter ferment it's going to be a little bit weaker and flavor in the beet flavor but it's still you can get another jar beet kvass reusing your beat so that's a second ferment and that's a great option and you can go ahead and eat your beets when you're done so we move into a salad or you know put them into a soup whatever whatever works for you so these make a delicious beak of ass and you can get a second ferment out of it so that's a great option pack your bags and stop the mail get the neighborhood water the plants this plan can't fail