Beet Kvass Recipe

This is a beverage/tonic that I first bought from Life Enhancing Farms in Lancaster, PA. This fermented drink packs a ton of nutrition because of the beets themselves. Beets have been traditionally used as a blood tonic, to aid the liver, high alkalinity, and help digestion and regularity. Beet kvass is slightly salty, slightly sour, and certainly tastes like beets. I generally have this first thing in the morning mixed half and half with water. I have also found it to be very, very refreshing while working outside in the garden or in the yard on a hot day.

Equipment:

1 quart mason jar with lid or any old jar with a lid.

Ingredients:

2 organic medium sized beets, any variety 1 tsp celtic sea salt or Himalayan salt Filtered water ¼ cup whey or ¼ cup previous batch or ½ package or veggie starter culture from body ecology mixed in ¼ cup filtered water

Peel and coarsely chop the beets and place in the mason jar with the culturing agent and salt. Fill the jar up with filtered water leaving 1 inch at the top and shake vigorously. Keep this at room temperature for about 3 days then transfer to the fridge. Once most of the liquid is used, fill up with water again, add 1 tsp. salt, shake and leave again for 3 days. After this batch is used, eat or discard the beets and save some liquid to make your next batch with fresh beets. If you want a slightly carbonated drink transfer the kvass into a flip top jar and leave out for another day or two.