Beet Kvass
Beet kvass is a lovely tonic that can be used in a variety of ways. Beets are wonderful for the liver and once fermented also have the beneficial bacteria which are wonderful for your gut health. You can simply have a shot of kvass before each meal to aid digestion or add to a freshly squeezed juice for added health benefits.
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Ingredients
Cooking Instructions
1
Peel beetroot and chop into small chunks. Beets should fill about 1/3 of the jar.
2
Place beetroot in a large sterilised glass jar (1.5-2L). Make a 1% brine which comprised 1L of water with 10g salt. You may need to make 2 batches or a larger batch of brine depending on jar size.
3
Pour brine over beets and also kraut juice or kvass, filling to top of jar but leaving about 5cm room below the lid. (make more brine if needed to fill jar). Place lid on jar and give a gentle shake.
4
I like to weight down the beets with a cabbage leaf or a glass weight to prevent them from floating to top of water.
5
Leave in a corner, covered with a teatowel away from sunlight for around 10-30 days.
6
Drain and store in a glass jar in the fridge.
