• Nikki Wagner

Beet Kvass

Beet kvass is a lovely, earthy drink you make by lacto-fermenting beets. Kvass is considered a blood purifier and liver tonic.

Chop 3 beets/beetroots into chunks. Place them in a clean glass 2L/2 quart jar. You can also add turmeric and ginger if you like.

Fill the jar with clean, filtered water. Add 1 - 2 tablespoons of salt to the mix. Stir. Taste - the liquid should taste as salty as the sea. You can add a tablespoon of whey as well to facilitate the fermentation process. Place a lid on the jar.

Leave on the bench for a week, then move to the fridge. Leave it for a few weeks then taste. Once it tastes good to you remove the beets (use them in a salad) and start drinking your kvass.

You can either take a shot/jigger per day straight or add it to water, kefir water or fizzy water.

Enjoy - N x

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