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Discovering Kvass!

Joette Calabrese, HMC, CCH

September 23rd, 2011  |  7 Comments

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Kvass. It might be new to the store shelves, but it’s actually an age-old beverage, hailing from Russia and it’s lip-smacking good.

Years ago, I discovered Kvass (Russian for “leaven”) and it definitely raises the bar. Here’s a drink that takes the simplest ingredients and transforms them into a refreshing drink, but what’s more, a healing elixir, too. All starting with bread and water, or beets and salt.

With a simple fermentation process involving sourdough or sourdough rye bread, glucuronic acid is produced. If you’ve never hear of this-don’t worry. All you need to know is that your liver makes this acid, too.  It gathers up toxins and poisons and evicts them from your body.

So, after a glass of Kvass, your body gets a boost of glucuronic acid and can really accelerate the detoxification process.

It’s typically flavored with fruits, such as apples and raspberries or vegetables like beets. I highly recommend you add it to your shopping list or better yet-make it yourself and follow in ancient footsteps when you craft and enjoy this detoxifying drink.

To our health! Or as the Russians say, “На здоровье!”

Here’s a great recipe to try from Sally Fallon’s Nourishing Traditions (page 595):

You’ll need:

  • 4-5 slices whole grain sourdough bread

  • 2 quarts filtered water

  • ¼ cup whey

  • 2 teaspoons sea salt

  • ½ cup raisins

  • 2 apples, peeled and quartered

“Place bread in warm oven until dried out. Place in a large bowl. Bring water to a boil and pour over bread. Let cool before adding sale and whey. Cover and leave at room temperature for 2-3 days. Remove bread and strain into a 2-quart container. Add raisins and apples, cover tightly and store in refrigerator for about 1 month before drinking. Kvass is ready when the fruit floats-a sign that sufficient lactic acid has been produced.”

 

I am a homeopath with a worldwide practice working with families and individuals via Zoom. I'm also a teacher and most importantly, a mom who raised my now-adult children depending on homeopathy over the last 31 years. I lived decades of my life with food intolerances, allergies, and chemical sensitivities until I was cured with homeopathy, so I understand pain, anxiety, and suffering. You may feel that your issues are more severe or different than anyone else’s, but I have seen it all in my practice and in my work in India. My opinion is that nothing has come close to the reproducible, safe and effective results that my clients, students and I have achieved with homeopathy.

Call today and learn how homeopathy might just be the missing piece in your health strategy.


Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. Joette believes that the advice and diagnosis of a physician is often in order.


We've provided links for your convenience but we do not receive any remuneration nor affiliation in payment from your purchase.


The Author disclaims all liability for any loss or risk, personal or otherwise incurred as a consequence of use of any material in this article. This information is not a substitute for professional medical advice, diagnosis or treatment.



 

7 thoughts on “Discovering Kvass!”

  1. momawake says:

    Beet Kvass
    3 med. beets, peeled, coarsely chopped
    1/4 c. whey
    1 tbs. salt

    Place all in 2 qt. glass jar, add water to fill container. Let sit on counter for two days. Refrigerate.

    I keep this going at all times. It’s very helpful for gall bladder/liver issues.

  2. Pam says:

    Another on my sometime to do list is making the kvass with bread. Love the superfoods!

    Do you know if glucuronic acid is also produced in the making of beet kvass as you mention with the bread?

    I believe I’ve read that it is produced in making kombucha as well. Can you confirm?

  3. Sarah says:

    Thanks for posting the recipe for beet kvass! I really like how simple it would be to make either of these types.

  4. Alyse Finlayson says:

    Just discovered your site. Thank you!
    Would the sourdough bread kvass be gluten free? I’m ready to make the beet kvass. Just made kimchi and sauerkraut today for the first time. 🙂

    1. Welcome Alyse! For a gluten-free Kvass, Beet Kvass is a delicious alternative : )

  5. Vicki says:

    I am cleansing now. My nutrition coach said NEVER use whey because it’s a milk product and the lactose = sugar. Detoxing with a byproduct of milk lactose makes no sense, does it? As I understand, the whey in both recipes should be replaced with dehydrated rice protein.

    What do you think?

  6. Vicki says:

    I forgot to mention: today I was at the local organic food store (not WHOLE FOODS… grrrr) and told a very helpful store person about this website! I have to pass on the HOW TO MAKE VANILLA recipe to her e-mail account. Where is that recipe? I told 2 of them that they can get MORE helpful recipes and wise information from Joette’s Twitter feed than they can get from any $2,000 seminar/workshop anywhere in this country or online!

    Grateful Joette enthusiast! The news about homeopathy and how it can impact our lives is important to American families.

    Go Joette! and Friends of Joette! and WAPF members! This country needs us to be friendly and vocal. LOL

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