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Beet Kvass

glass of beet kvass
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Fresh beets, sea salt and water are naturally fermented to create a lightly salty, mildly acidic beverage.

Ingredients

Scale
  • 3 organic beets (medium – large), cubed but not peeled
  • 1 teaspoon sea salt
  • 1 quart filtered water
  • 2 tablespoons fresh whey or other starter culture, or a packet of commercial starter culture (optional – see notes)

Instructions

  1. Slice off the bottom of the beet and thoroughly scrub. Coarsely chop the beets and place in a tall glass container.
  2. Mix together the filtered water, sea salt, whey (or starter culture) and create a brine. Pour the brine over the beets. Cover the container with an airlock or lid and keep at room temperature for 5-7 days, until it tastes sour like pickle juice.
  3. Strain out the beets and compost or use in other recipes. Transfer the liquid to mason jars and store in the refrigerator for up a month.

Notes

If you don’t use whey or a starter culture, increase the amount of salt to 1 1/2 teaspoons.

Don’t use tap water if it is chlorinated because chlorine will inhibit the fermentation process.

Find it online: https://commonsensehome.com/beet-kvass/