Margaret BridgefordAuthorMargaret Bridgeford
RatingDifficultyBeginner

Yields1 Serving
Prep Time15 mins

Ingredients

 3 medium organic beetroot
 ¼ cup whey
 1 tbsp quality sea salt
 filtered water

Method

1

Peel and chop each beetroot into about 6-8 pieces.

2

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.)

3

Fill jar with water. Stir all ingredients well. Cover with the lid or a cotton cloth and rubber band.

4

Leave on kitchen counter out of direct sunlight for 2-3 days or until the frothy, white ferment has appeared on the top.

5

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.

6

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.

Uses
7

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!

8

Beet kvass can be added to soups, and used in salad dressings instead of vinegar.

Storage

 

Ingredients

 3 medium organic beetroot
 ¼ cup whey
 1 tbsp quality sea salt
 filtered water

Directions

1

Peel and chop each beetroot into about 6-8 pieces.

2

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.)

3

Fill jar with water. Stir all ingredients well. Cover with the lid or a cotton cloth and rubber band.

4

Leave on kitchen counter out of direct sunlight for 2-3 days or until the frothy, white ferment has appeared on the top.

5

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.

6

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.

Uses
7

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!

8

Beet kvass can be added to soups, and used in salad dressings instead of vinegar.

Beet Kvass