��������

Kvass is a traditional beverage in many cultures. It’s simple to make and has many health properties, especially for gut health as an aid for digestion. I wrote about my fruit kvass recipe a number of years ago. Now, I am adding turmeric to my kvass! Turmeric naturally reduces inflammation and pain throughout the body.

More About Turmeric

Turmeric has been used as a spice and a medicine for nearly 4,000 years. During his travels, Marco Polo marveled that it was so similar to saffron. In Sanskrit, there are at least 53 different names for turmeric. The Hindu religion considers it sacred and auspicious.

This root belongs in the ginger family. It is best known for its anti-inflammatory, antimicrobial and antifungal properties. It is said to promote balanced moods, speed wound healing, relieve joint discomfort, inhibit ulcers, aid rheumatoid arthritis, conjunctivitis, digestive disorders, chicken pox and inflammatory bowel disorders. Most, but not all, of it is grown in India.

The anti-inflammatory aspect of this plant is of great interest to me. Most diseases have inflammation as a “feature” of the problem. For this reason, I have begun putting fresh turmeric in all of my fruit kvass. Fermentation increases the available benefits of anything that is subjected to this process.

Fresh turmeric is available seasonally, and the season is late fall and winter. The organic bright orange roots are available in the produce department of many health food stores.

They freeze quite well, too, so it’s a good idea to stock up when they are in season. Choose plump, firm roots. 

I know turmeric can get expensive out of season so you can also use powdered turmeric. However, the unprocessed root is preferred as it containers more curcumin, which has the anti-inflammatory benefits.

Kvass With Turmeric Recipe

What you need:

• 1/2 gallon or quart jar or large mason jar, clean and sterilized
• 2 inches of fresh turmeric root, sliced
• Cup of fruit or berries
•  ½ teaspoon good-quality salt
• Clean, pure water

1. Wash the root and cut it into slices as you would a carrot.

2. Put slices in a ½ gallon or quart jar along with cut up fruit or berries. Anything with a thick skin like blueberries should be crushed a little bit.

3. Add ½ teaspoon of good quality salt (Himalayan pink or sea salt), homemade whey if available (but not necessary), and fill the jar with clean, pure water. Be sure that the water is free of chlorine and fluoride and leave an inch of head space or air at the top. Cover tightly.

Place on the kitchen counter and cover with a towel.

Shake several times a day and let the gasses out by briefly loosening the cap once or twice a day. After two days in a warm kitchen or three in a cool one, strain out the fruit. Refrigerate! You can refrigerate for many months without issue.

My kvass has a pink tinge because I added berries, but there are many variations. I also make a Beet Kvass with 3 large beets, a couple inches of turmeric, and a couple inches of ginger, salt and water. If you use golden beets, your kvass will be golden-hued!

How to Drink Kvass

Start by adding a splash to the glasses of water that you drink during the day. If you are new to ferments, start slow. A tablespoon a day will do to begin!