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Beet Kvass

Ingredients

  • 2 medium sized beets
  • 1.5 tablespoons sea salt or you can lower the sea salt to 1 tablespoon by also including ¼ cup whey (drain about 2 cups of yogurt overnight in the fridge in a cloth lined sieve with a bowl underneath; the liquid that accumulates under is whey, and the yogurt above? Greek yogurt!
  • 2 quarts filtered water or a bit less
  • 2 quart-sized mason jars with lids or one large gallon-sized glass jar

Instructions

  1. Wash and peel the beets. Roughly chop into one-inch cubes. 



  2. Split the beet chunks into both mason jars and evenly sprinkle half the sea salt into each (or, if you are using the whey, split the ¼ cup between the mason jars and note the reduced salt content!). Remember that this is about 3/4 tablespoon of sea salt into EACH quart-sized mason jar. If you are using the whey, then it is about 1/8 cup whey and 1/2 tablespoon sea salt into EACH quart-sized mason jar.

  3. Fill the jars with filtered water, stopping one inch below the lid. Tightly fasten the lids and shake to dissolve the salt in each. 

  4. Place in a cupboard or on your counter top for two days.

  5. Once done fermenting, transfer the mason jars to the fridge for storage.

  6. Drink approximately two ounces in the morning. After you have consumed the liquid in the jars, you may add more water one more time (no need to add more salt and whey) and make another batch using the same beet chunks.

Recipe Notes

Pro Tip: Diluted kvass makes a great electrolyte replacement drink without the often-added refined sugars!