Beet Kvass

 

Kvass is a traditional beverage in many cultures. This beet kvass is a simple, easy-to-make, and inexpensive way to take in a cultured beverage.


Ingredients

  • 2 or3 beets, depending on size
  • 1/4 cup whey (optional)
  • 2 teaspoons sea salt (4 teaspoons if omitting whey)
  • Just under 2 quarts of filtered water

Instructions
  1. Chop beets  into 1/2-inch pieces and place in half-gallon jar. Add whey and salt, and fill with water until 1 inch from top of jar. Culture at room temperature for 2 to 3 days, then transfer to cold storage.


When most of the liquid has been drunk from the kvass you can refill the jar and allow to culture at room temperature again for a second, weaker batch.

 

                                                
   
Fresh Beets for Making Kvass


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