After a winter of carbs and slow soul food, spring plants are so conducive to support general the body in detoxing and cleansing. Some of my favorites are dandelion and beets...both of which support the lymph system and liver function. What would spring be like if I did not encourage you to ferment at least one or both of them?
Beets are dense with nutrients, including potassium, betaine, magnesium, folate, and Vitamin C. They support liver function and can improve iron levels. Beets are known to help detox your liver, a great multi tasking organ in your body. When your liver is working properly, it supports a healthy metabolism, healthy circulation, balanced hormones, clean blood and strong digestion. In Euprope it is used as part of their cancer therapies. It may help relieve allergies, chemical sensitivities, reverse fatigue, improve digestive issues, promote regularity, alkalize the blood and help treat kidney stones. When your liver is able to detoxify chemicals and toxins more effectively, then your body is better able to function the way it was intended. Your liver is such an important organ in your body it is the only one that YHWH made to regenerate itself...pretty impressive and for good reason.
Beet kvass and beet slaw are my favorite two ways to add beets to any meal. One is a traditional tonic/drink and the other a great salad topping. Fancy restaruants add pickled beets to salads allll the time. Mostly their beets are just pickled. Fermented at home and for a fraction of the cost, you can have them raw, nutrient dense, loaded with probiotics to support a healthier you.
Beet Slaw
Clean, peeled, raw beets, coarsely grated or shredded with your food processor
one 2 inch cinnamon stick per quart jar
2 whole cloves per quart jar
1 whole allspice per quart jar
2% brine: Mix 2 cups of water and 1 T pink sea salt
Pack the shredded beets halfway into a quart jar. Add the cinnamon stick, all spice and cloves. Pack the remainder of the jar with the shredded beets. Add a 2% brine to the jar until the beets are able to be submerged when you push down on them. Push the beets down with a tamper or the back of a spoon to get out as many air bubbles as possible. Let sit for one week at room temperature. Burp the jar daily if you are not using an air lock system. Move to cold storage. I prefer this slaw 2-3 weeks from when I have made it.
Optional add ins:
1 apple, cored and shredded per 4-5 medium beets
Beet Kvass
3-5 medium beets
¼ cup whey (or juice from sauerkraut, optional)
1 TBSP sea salt (or Himalayan salt)
filtered water
Wash the beets. Peel if not organic. Quarter them and put them into a half gallon jar. Add the remaining ingredients. Leave on the counter for two days with a paper towel or cheese cloth fastened over the top with a rubber band securely holding it in place. If you use only salt, it may take a few extra days to ferment. Transfer to the fridge. I like to drink 2-4 oz/day. It has an earthy taste. Nourishing Traditions suggests that you can add carbonated water to give it some fizz if you would like.