Beet Kvass is a lacto-fermented beet juice loaded with nutrients that is very useful
as a digestive tonic. The beets used in this recipe can of course be enjoyed as ...
{ beautifully balanced nutrition } beet kvass Beet Kvass is a lacto-fermented beet juice loaded with nutrients that is very useful as a digestive tonic. The beets used in this recipe can of course be enjoyed as well, but the resulting liquid is the main attraction here and can be used instead of vinegar in salad dressings. beet kvass: ingredients 4 large or 6 medium beetroot (peeled and chopped roughly) 5 tablespoons sea salt (alternative: 2 tablespoons sea salt and 1 teaspoon culture starter) beet kvass: method 1. 2. 3.
Combine the sea salt and the chopped beets and place the mixture in your fermentation jar. Add enough water to fill the jar one inch below the top, stir to dissolve the salt and close with lid. Let ferment in a warm spot of your kitchen for about five days before moving it to the refrigerator.
