AuthorMargaret Bridgeford
Peel and chop each beetroot into about 6-8 pieces.
Add beetroot, whey and salt to 2 litre glass jar. (If you do not have whey on hand, add an extra tablespoon of salt. The ferment may take longer.)
Fill jar with water. Stir all ingredients well. Cover with the lid or a cotton cloth and rubber band.
Leave on kitchen counter out of direct sunlight for 2-3 days or until the frothy, white ferment has appeared on the top.
Strain most of the liquid into a clean bottle and store in the fridge for drinking. Retain about 250 mls in the jar with the beets and refill with water for a second round of kvass.
Discard beets after two uses and start again. You can retain another 250 mls of the ferment, and use as the starter next time instead of whey.
Beet kvass will last in the fridge for many weeks. Use it as a refreshing tonic. Add a tablespoon of fresh grated ginger to the ferment process for a different flavour choice. Beet kvass has excellent digestive qualities. I try to drink 200 mls as often as possible at the beginning and end of each day. It is also fabulous blended with kombucha!
Beet kvass can be added to soups, and used in salad dressings instead of vinegar.
Ingredients
Directions
Peel and chop each beetroot into about 6-8 pieces.
Add beetroot, whey and salt to 2 litre glass jar. (If you do not have whey on hand, add an extra tablespoon of salt. The ferment may take longer.)
Fill jar with water. Stir all ingredients well. Cover with the lid or a cotton cloth and rubber band.
Leave on kitchen counter out of direct sunlight for 2-3 days or until the frothy, white ferment has appeared on the top.
Strain most of the liquid into a clean bottle and store in the fridge for drinking. Retain about 250 mls in the jar with the beets and refill with water for a second round of kvass.
Discard beets after two uses and start again. You can retain another 250 mls of the ferment, and use as the starter next time instead of whey.
Beet kvass will last in the fridge for many weeks. Use it as a refreshing tonic. Add a tablespoon of fresh grated ginger to the ferment process for a different flavour choice. Beet kvass has excellent digestive qualities. I try to drink 200 mls as often as possible at the beginning and end of each day. It is also fabulous blended with kombucha!
Beet kvass can be added to soups, and used in salad dressings instead of vinegar.
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