@harry_music04: Se fue a buzón - Jota L 🔥 #losdelanueva #cartagena #champeta #sefueabuzon📪

Harry Music 🐐.
Harry Music 🐐.
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Saturday 29 November 2025 01:29:42 GMT
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harry_music04
Harry Music 🐐. :
Volvimos con champetaaa🔥🔥
2025-11-29 01:32:56
3
ortega25v
🐇VIRGI :
😁
2025-12-30 14:21:50
1
la.beba3255
la beba❤️ :
😭
2025-12-19 11:20:38
1
user5884347739995
Carlos🦅 :
se fue a buzón 😜😜
2025-12-20 08:18:35
1
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Beet kvass is a traditional fermented drink made from beets, water, and sea salt. It’s a naturally fermented beverage that can support digestion and is a simple way to include fermented foods in your routine. Beets themselves are a source of folate, potassium, and manganese. Fermentation adds beneficial bacteria along with organic acids that give kvass its signature tangy, earthy flavour. Traditionally, beet kvass has been enjoyed as a digestive tonic and as a nourishing, mineral-rich drink. You can use a small amount in salad dressings, soups, sauces & marinades. How to Make Beet Kvass Ingredients: 2 large beets, peeled and diced ¼ cup sauerkraut juice (optional but speeds up fermentation) 1–2 tbsp sea salt (use 2 tbs. If you are not using sauerkraut juice)  Filtered, non-chlorinated water Directions: Add diced beets to a clean half-gallon glass jar. Pour in sauerkraut juice and sea salt. Fill the jar with filtered water, leaving about 1 inch of space at the top. Stir to dissolve the salt. Add a fermentation weight to prevent mold. Cover with a lid loosely. Let sit at room temperature for about 3 days to ferment. Uncover and use a clean spoon to taste to see if it is to your liking. You can allow it to ferment longer if desired (3-7 days). Once it has a lightly tangy, earthy smell and deep colour, strain and transfer to the fridge. You can flavour it with dill, fennel, garlic, onion, ginger, or turmeric. And don’t forget to eat the fermented beets too! Follow for more gut healthy recipes.  *not medical advice  #guthealth #fermentedfoods #probiotics #beetkvass
Beet kvass is a traditional fermented drink made from beets, water, and sea salt. It’s a naturally fermented beverage that can support digestion and is a simple way to include fermented foods in your routine. Beets themselves are a source of folate, potassium, and manganese. Fermentation adds beneficial bacteria along with organic acids that give kvass its signature tangy, earthy flavour. Traditionally, beet kvass has been enjoyed as a digestive tonic and as a nourishing, mineral-rich drink. You can use a small amount in salad dressings, soups, sauces & marinades. How to Make Beet Kvass Ingredients: 2 large beets, peeled and diced ¼ cup sauerkraut juice (optional but speeds up fermentation) 1–2 tbsp sea salt (use 2 tbs. If you are not using sauerkraut juice) Filtered, non-chlorinated water Directions: Add diced beets to a clean half-gallon glass jar. Pour in sauerkraut juice and sea salt. Fill the jar with filtered water, leaving about 1 inch of space at the top. Stir to dissolve the salt. Add a fermentation weight to prevent mold. Cover with a lid loosely. Let sit at room temperature for about 3 days to ferment. Uncover and use a clean spoon to taste to see if it is to your liking. You can allow it to ferment longer if desired (3-7 days). Once it has a lightly tangy, earthy smell and deep colour, strain and transfer to the fridge. You can flavour it with dill, fennel, garlic, onion, ginger, or turmeric. And don’t forget to eat the fermented beets too! Follow for more gut healthy recipes. *not medical advice #guthealth #fermentedfoods #probiotics #beetkvass

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