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. It is a nourishing tonic made by fermenting beets. It has digestive enzymes and healthful bacteria which support your gut, immune system, and blood!
Ingredients:
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2-3 Beets, depending on size
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4 tsp. Sea Salt
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2 quarts Filtered Water
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¼ cup of Whey or previous Kvass Juice
Directions:
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Chop beets into 1/2-inch pieces and place in a half-gallon jar. Add salt; fill the jar with water and whey or kvass juice, leaving 1 inch headspace.
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Cover the jar with a lid but make sure a little bit of gas is able to escape.
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Culture at room temperature (68-75°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
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Once the kvass is finished, put a tight lid on the jar and move to cold storage. The kvass flavor will continue to develop as it ages. You can ferment for 5 to 10 days depending on your taste preference.
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When most of the liquid has been drunk from the kvass, refill the jar with water and culture for two days at room temperature again for a second, weaker batch.
