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Beet Kvass


INGREDIENTS

  • 3 medium beets

  • 2 TBSP sea salt (or Himalayan salt)

  • 2 Tbsp fresh ginger

  • filtered water


INSTRUCTIONS

  • Wash the beets and peel if not organic or leave skin on if organic

  • Chop the beets in to small cubes, but don't grate.

  • Place the beets in the bottom of a half gallon glass jar.

  • Add salt.

  • Fill the jar the rest of the way with filtered water.

  • Cover with a lid and place on a plate or container to catch any drips. Burp every 2-3 days by opening the jar and allowing bubbles to surface.

  • Allow to ferment 4-10 days, depending on how warm your temperature is and how strong you like your kvass. I usually aim for 8 days but just give your kvass a taste test around day 4 to see.

  • Transfer to refrigerator and consume as desired. I love to drink 2-3 ounces with breakfast!




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