For us the great thing about our fermented foods is that they give us the opportunity to restore the lost art of lacto-fermentation as well as bringing together the things we love; good food and health, family and community and the joy of being part of a co-created solution that promotes life.
Lacto-fermented foods really are amazing functional foods - to begin with they restore the digestive process as well as being rich in probiotics, digestive enzymes and easily assimilated nutrition. They taste great and work best when consumed daily as a foundational support for your health. It's hard to believe that we've denied ourselves these superfoods for so long! As we're beginning to learn never under-estimate the humble Lactobacillus and the power of the microbiome.
As a mum, health practitioner and someone who has had their own health challenges I wanted to share these food-based tonics with others and out of all the lacto-ferments Beet Kvass is my favourite - it's easy to use and it has a multitude of health benefits.
Bio-Beet Kvass was born five years ago when we began to re-imagine our humble Beet Kvass into the effective tonics they are today - perfect for the modern body and health challenges. Since then we have been engaged in a fascinating process of continuous improvement as we build our own bio-dynamic starter culture, recipe and fermentation process.
We hope you enjoy.
Jane and Fraser Maywood
What’s important to us
We use lots of fresh, high quality, whole organic and biodynamic ingredients because of the synergistic goodness and biological balance they convey. We do not use powders or extracts nor do we skimp on the quantity of ingredients so the health benefits stay real.
All our products are hand-crafted from scratch in small batches.
We ferment for a long time ensuring that our products are rich and robust with a complex flavour, non-allergenic and easily digestible.
Our ferments are purposefully simple and have been built over time - we don’t want to ask too much of our already under-resourced gut. It’s tempting to think that the more we throw at our health the better. When often what our body needs is simplicity and the chance to rest, digest and heal using the bodies’ own innate capacity to restore health.
Sustainability is important to us! We believe in a more beautiful world - all our products are made using sustainable solutions and fair-trade practices. We are powered by Solar power, all our organic matter is composted and recycled and we use glass bottles not only because the are more sustainable but also because they won't leach any nasties into our Kvass! We do not ferment in plastic.
You are what you eat, or rather you are what you absorb: Eat whole living food that has been loved! While we embrace the beneficial effects of using new technology, we remain acutely aware that certain traditional methods such as Lacto-Fermentation still produce the best outcomes. Please note - our fermented foods restore and build health by supporting your body’s awesome ability to heal itself, they are not medicines or therapeutic products.
Having studied Biodynamics for years we knew that this systematic process, whilst normally applied to improving soils and growing strong healthy plants, would be perfect for improving the depth and quality of our ferments by building on their key properties: living; probiotic; and bio-available. Biodynamics provided us the insight to the importance of planetary timing: as Dan Pink says in his book "When: the scientific secrets of perfect timing" - when you do things can make up to a twenty percent qualitative difference to the outcome. We think the extra work in preparing our ferments in the biodynamic tradition is worth the effort then you taste the depth and complexity of our Kvass and experience the health benefits.
These biodynamic principles deployed in the fermentation process are also embodied in our vegetable based, hand-made biodynamic starter culture that has been systematically developed and improved since our establishment in 2013. The biodynamic processes and starter culture are fundamental to the quality of our tonics and helps us craft our ferments to their fullest potential.
Most traditions regard food not just as substance but also as a source of living nutrition and information. Unfortunately for us we live in a time when this deep understanding has been overridden by our industrialised food supply chain model that commoditises food for cheap production, bulk storage, transport and extended shelf life. The result is the wide spread use of 'de-natured' foods:- check out the isles of such food in your local supermarket. While we agree that quantity and accessibility are important, we don't want to see a world where the quality of our food is sacrificed - especially in an age of nutritional epigenetics where the importance of whole food quality and its preparation is becoming ever more evident. That's why we wanted to take the time to re-member and re-imagine fermented products that demonstrated the importance of a living nutrition that is still connected with nature. We hope you also experience the difference.