Beet Kvass

Beetroot JuiceKvass 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.

INGREDIENTS:

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

METHOD:

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.

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