Kvass is an earthy healthy elixir of fermented beet juice that originated in the Ukraine. Use beet kvass to add a little zing to salad dressings (use like vinegar), sauces or soups like Borscht — its ruby color is spectacular.
3 large organic beets, peeled and chopped coarsely (do NOT grate!)
1/4 cup kefir whey or juice from sauerkraut
1 tablespoon sea salt or Himalayan salt
Filtered, non-chlorinated water
Half gallon glass jar
Place chopped beets in bottom of half gallon jar. Add whey or sauerkraut juice and salt.
Fill jar with filtered water and stir.
Cover with a towel or cheesecloth and leave on the counter at room temperature for two days to ferment. Transfer to fridge.
To start the second batch of kvass, save at least a cup of the first batch as an innoculent.
Consume as desired — we enjoy 3-4 ounces each morning and evening.