photo (9)


3 medium organic Beets
1 Tbsp. Sea Salt
1/4 cup Whey (Made from yogurt or kefir or culture starter mixed according to directions.)
Optional:  1 teasp.  fresh grated Ginger
Filtered Water
2 quart glass Mason Jar

Scrub the beets clean and quarter.  (Do not grate it will cause fermenting too quickly.)
It is not necessary to peel the beet but you can if you want to.
Place the beets into the jar add salt, whey and ginger if using.
Fill the jar to top leaving about a half of inch from top.
Cover (not to tightly) and ferment in a warm area for 2-5 days.
(Typically I leave mine for 3 days.)
Transfer to refrigerator.
When the beet kvaas is almost empty (about 2-3 inches on bottom) fill it again with filtered water and repeat fermenting process and transfer to fridge again.
I can usually use my beets about 3 times.

Kvaas offers wonderful liver support and helps maintain free flowing bile.

This entry was posted in Beverages, Ferments and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s