Beet Kvaas
Ingredients
  • 4small beets(or 2 large)
  • garlic(the more the merrier!)
  • 60ml wheyfrom yoghurt/kefir or sauerkraut juice (see notes *)
  • 1tbsp sea saltor Himalayan salt
  • water
  • ceramic potor glass jar
  • dish clothto cover
Instructions
  1. Scrub beets and peel if not organic. Cube and put into jar. Peel garlic and pack in with beet cubes
  2. Add whey or juice from sauerkraut juice. Sprinkle salt over beets. Fill pot or jar with filtered water.
  3. Cover with dish cloth. Leave to ferment for a couple of days at room temperature.
  4. Strain and pop the kvass into the fridge. Eat the beets or use them for compost.
  5. Drink a small glass of kvass every morning and every night.
Recipe Notes

*If you don’t have or want to use whey, just double the salt and let the mixture ferment for a lot longer (about two weeks)