Makes about one quart
A sweet and salty cultured beverage infused with all of the vitamins, minerals, and detoxifying properties of beets. Each variety of beets yields a unique brightly colored kvass (ie. bull’s blood is deep red, chioggia bright pink, and golden kvass is radiant yellow).
3 medium organic beets, any variety
1 tablespoon unrefined sea salt, finely ground
3 tablespoons whey or finished beet kvass (optional)
4-6 cups water (well, spring, or filtered)
Peel the beets. Chop them into one-inch cubes. In a half-gallon canning jar combine the beets, salt, and optional whey or kvass. Add enough water to fill the jar while leaving about two-inches of headspace. Stir with a wooden spoon to dissolve the salt. Cover with a cloth or paper towel. Secure the cover tightly with a string or rubber band. Leave at room temperature for 2 days.
Use a small ladle to skim any foam that has risen to the surface of the kvass. Strain out the beets. (Use them to make a second batch and then discard.)
Funnel the kvass into a glass jar with a tightly fitting lid. Place a sheet of wax paper underneath the lid. (The paper prevents the acidic kvass from contacting the lid.) Store in the refrigerator for up to 3 months.
One serving size is four ounces.