Organic Choice

Beet Kvass (Slow Pickles)

R105.00

Slow Pickles Beet Kvass is made by fermenting beets, onion and cabbage. Kvass is a traditional Russian and Ukrainian cultured drink rich in live probiotics and enzymes. It has as salty, tangy flavour and impressive health benefits. Kvass is delicious thirst quencher, liver tonic and excellent for overall digestive health.

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Slow Pickles

Description

500ml

Ingredients: beets, cabbage, onion, whey

 

Directions to use: Drink 50ml in the morning to stimulate digestive system and boost immunity.

 

More about Kvass:

Kvass is a cultured drink traditional to Russia, Ukraine and Poland since the time of the Middle Ages.

There are different types of kvass, the oldest recipe being made from stale sourdough rye bread and much other variation made with fruits or beetroots. Beet Kvass is preferred by those following no grain diets.

Beet kvass is considered the ultimate super tonic drink due to its nutritional content and health a probiotic,

Health benefits of Beet Kvass include:

  • Supports detoxification
  • Cleanses liver
  • Purifies blood
  • Alkalizes the body
  • Helps with morning sickness in pregnant women
  • Combats hangover symptoms
  • Great for digestive health
  • Regular consumptions helps with constipation
  • Improves immune system
  • Excellent remedy for heartburn
  • Beneficial for chronic fatigue
  • Assist with weight loss programs

 

Did you know?

Traditionally, kvass is made from stale, sourdough-rye bread. This produces a drink with a taste similar to beer—minus the alcohol content—and with all the health properties listed above. But Russians have been known to create kvass with all manner of ingredients: from currants and raspberries to lemons and cherries. The most common and perhaps most beneficial alternative, however, is beets.

Brand

Slow Pickles

Slow Pickles are located in the Olifants Valley - Tzaneen in the Limpopo province renowned for its fertile soil. Surrounded by many organic farms such as Wegraakbos and Kuhestan, quality vegetables are always on their doorstep. Slow Pickles started in 2015 with their first Raw Apple Cider vinegar, which was followed by their delicious Beet Kvass and Sauerkraut. All Slow Pickels ferments are handmade in small batches with straight-forward fresh ingredients. Nothing unnecessary is added, as they firmly believe that Mother Nature knows best. Correct fermentation has 4 stages, when complex pentose sugars can be digested by the final stage bacteria. Only once stage 4 is complete can a fermented product be classified as probiotic.
Slow Pickles

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