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Beet Kvass


2 large or 3 smaller organic beets*
2 tablespoons salt (I like celtic; you just want unrefined sea salt)
Water (filtered—not chlorinated. I use a Berkey but well water should be fine)
1/4 cup whey (optional)

Put salt in a very clean 1/2 gallon mason jar, add a little water to shake and dissolve. Peel and chop beets into 1/2-3/4” cubes. Add beets (jar should be about 1/3 full of beets), then fill jar with water. Cover, tip a few times to combine altogether, then set on counter for about 3 days until the liquid is dark and the lid builds up pressure. If you open the lid, bubbles should rise from fermentation.


You may also add 1/4 cup whey from milk kefir, which can help it begin to ferment faster and make it a little more bubbly. Whey from yogurt will cause it to be a more thick and syrupy product, and not fizzy—I do not recommend it.

*if you get a “bunch” rather than a bag or loose, don’t forget to sauté the leaves with butter and onion and eat them! 🤤

Color deepens from pink on day 1, to red on day 2, and almost purple/not transparent on day 3.


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