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Beet Kvass Recipe

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This recipe for Beet Kvass is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
375g organic beets
1.5 tbsp sea salt
6-7 cups water
Directions:
Directions:
Wash beets but leave the skin on. Roughly chop into cubes.

Add beets into a half gallon mason jar or other vessel. Add the salt and water and stir until salt is dissolved. If any beets are floating above the water, use a fermentation weight to keep them submerged.

Let it sit on the counter or in a cupboard for about a week. Strain out the beets, and store the liquid in the fridge.

Add 1-4 tbsp of the liquid to Spindrift/La Croix sparkling beverages, with a squeeze of lemon or lime juice. Great for gut health and very refreshing (slightly savory/salty hint).

Can use the leftover beets in borscht soup or grated on top of beet/goat cheese salad.

 

 

 

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