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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!

Beet Kvass

Thriving Health Nutritional Therapy of Alfred, NY

Maria Boyuk, FNTP

(607)661-8221

thrivinghealth17@gmail.com

 I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group. © 2023 Maria Boyuk Thriving Health. All rights reserved.

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