Beet Kvass

  • 3 medium or 2 large organic beets, peeled and chopped up coarsely (not shredded or grated)
  • 1/4 cup whey (see whey recipe)
  • 1 Tbsp sea salt or Himalayan salt
  • filtered water
  1. Place beets, whey, and salt in a 2-qt glass container.
  2. Add filtered water to fill the container. Stir well and cover tightly.
  3. Keep at room temperature for 2 days before transferring to the refrigerator.
  4. When most of the liquid has been drunk, you may fill the container with water and keep at room temperature another 2 days. This will result in a slightly less strong brew than the first. After the second brew discard the beets and start again.
  5. You may reserve some of the liquid and use this as your inoculant instead of the whey.