We are planning to do our spring cleaning early this year...
That's right! No waitin' for spring to finally poke it's pretty little head out, we're just going to go for it. That way, maybe this white stuff will get inspired to leave and things will warm up a bit around here. I know the animals would appreciate it, as much as we would!
The spring cleaning I am referring to is actually a little internal 'tune up' we do, as a family, every year. We usually wait 'till spring, but this year we are going to start early.
Have you ever had a hard time getting your energy up in winter? We start to feel that way about January. Sometimes it's tiredness, but you can also feel a little achy in the liver area. At times, we're just feeling the wear and tear from a busy year, but usually, it's time for us to start a little clean up!
So, we like to start this out with some delicious beet kvaas! The kids didn't think it was so delicious when they were younger, but they understood that it really helped them, at an early age...and they've grown to enjoy the flavor, and even crave it throughout the year.
For us, it has worked fabulously! We always feel an upswing in energy and mental clarity. It has been tremendous for our three kids and their health too. We drink it throughout the year as upkeep, or if we are just feeling a little run down. When spring does finally roll around we add freshly juiced dandelion greens to our cleanse. (about a teaspoon daily) ~It's a good strong wake up for your liver that time of year.
It's pretty amazing how good, quality food can be so healing. After adding lacto-fermented foods, pasture-fed raw milk and pasture fed bone broths to our diet, our immune systems noticeably improved, not to mention our energy levels.
Here are a few of my favorite tid bits about this special beet tonic:
Step 1: Strain 1/4 cup whey from your raw, pasture fed yogurt, using cheese cloth
Step 2: Cut 2 large (or 3 medium) organic beets into coarse chunks (not to small)
Step 3: Place whey, beets and 1 tablespoon sea salt in a half gallon glass jar. Fill with filtered water.
Step 4: Place lid on jar and tighten. Shake well. Allow to sit in a room where it is about 70 degrees for 48 hours. Refridgerate and drink about 4oz twice daily.
Some tips to help you along the way:
1. Make sure you don't chop you beets to fine or grate them. This releases to much juice, speeding fermentation and will favor production of alcohol rather than lactic acid. If they are medium sized, I quarter them, if large I cut into about 6 to 8 pieces.
2. If your water has chemicals or any other issues, use filtered water. Otherwise it will not properly ferment. I use water from the tap (we have good spring water and I have had no problems)
3. If your room is about 70 degrees, it will take about 2 days. If it is cooler, let it sit another day or two. If warmer, it will take less time.
4. The whey is a very important ingredient, so don't skip it. It allows you to reduce sea salt by half and suppresses harmful bacteria multiplication while the lacto bacilli have time to multiply. This creates an invironment where harmful bacteria cannot survive. - Pretty amazing, huh?
5. After you have drank most of your kvaas, don't throw out the beets. Hold a little liquid back and the beet chunks. The liquid will act as a starter for a second batch. Fill with water and allow to sit 48 hours again. ~No salt this time. It will have a slightly different flavor, but same great results. After your second batch, toss the beets and start fresh.
Now, just print your recipe card and hop on over to our Ranch Store page to order your yogurt!
To print your recipe, just click on the recipe card below!
Does the thoughts of making homemade, raw sauerkraut overwhelm you?
Do you have visions of fermenting moldy cabbage filling your house with smelly fumes and sending your family screaming for the door? Those thoughts used to haunt me, as well. Well, maybe, it wasn't quite that dramatic! But I sure was overwhelmed by the idea!
What if it spoils and I don't know it? What if It gets someone sick? And so on. Then I learned how simple it can be and how it was used for many years in the past successfully, as the primary method of food preservation. Lacto fermented foods were also served with each meal as a way to aide digestion.
Before I learned this probiotic rich method of preservation, I just didn't know what my sweet family was missing out on. I had no idea that adding raw fermented foods to our diet could boost our immune systems, do wonders for digestion, heal eczema and make a way for our bodies to synthesize B vitamins stored in our liver, along with so many other amazing things. I also, didn't realize how simple making it could be. And, with very little aroma ;)
There are lots of methods out there, but what I love about making sauerkraut this way, is it's simplicity. You can make one jar or one hundred and you will get the same results!
Watch the video we made below to see just how simple it is. And don't let the knife swinging scare you. I tend to talk with my hands :)
A dedicated mother and wife who has a passion for everything healthy and gift for simplifying that knowledge and making it applicable for others.