Ingredients
3 medium beetroot
Water
2 tsp Salt
Whey (or extra salt)
Beet kvass (probiotic drink)
by Sally FallonDirections
Peel the beetroot and chop coarsley. Place in a large glass jar along with the whey and salt (if you don't have whey you can add an extra 2 tsp salt). Fill the jar with filtered water, stir well and cover securely. Leave at room temp for 2 days then refrigerate - the kvass is now ready for drinking. You can 're-use' the beetroot - when most of the liquid has been drunk, fill up again with water and leave at room for another 2 days. After the second brew discard and start again with fresh beetroot. You may reserve some of the liquid to be used instead of the whey in the recipe.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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