Click here to printFermented Beet Kvass
This is one of the easiest and most nutrient dense fermented beverages and a personal favourite of mine. You can add the Beet Kvass to salad dressings, soup or wherever a slightly sour earthy taste is desired. After making your Beet Kvass, use the leftover beets to make a simple roasted beetroot soup, it of course will have a more sour taste then fresh beetroot. - Marieke Rodenstein
ingredients
- 2-4 organic beetroot
- 2 tsp sea salt or himalayan salt
- filtered water
- a few tablespoons whey, dripped from yoghurt or milk kefir (optional)
- 1-1.5 litre glass jar
method
- Step 1 :1.Wash (but don't peel) and chop beets in to cubes (not too small!)
- Step 2 :2.Place beets in a jar and add salt and optional whey (if not using whey add aan extra tsp of salt).
- Step 3 :3.Fill jar with filtered water, you want to cover the beetroot by at least two inches.
- Step 4 :4.Seal with lid and leave on the counter at room temperature for 4-7 days to ferment.
- Step 5 :5.Transfer to fridge.
Article printed from Loving Earth: https://lovingearth.net/