Beet Kvass is a Russian lacto-fermented probiotic drink made with beets, which people drink for their health. Full of nutrients and vitamins, and a great detox elixir! Check out the original Eastern European recipe.
3medium sized beetspeeled and roughly diced, grated or sliced
4heaped tablespoons sugar
2litres of spring wateror cooled boiled water, don't use tap water
Chopped crust from a Rye bread loaf
Instructions
Place the peeled and chopped beets into a large glass bottle.
Add sugar and spring water and mix until dissolved.
Add the rye bread crust into the mix.(optional)
Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.
When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.
You can use these beets for another round or two of fermentation. Just add sugar again and water with ¼ cup of Kvass and repeat.