A refreshing Slavic summer beverage.
Beet Kvass
Star Mountain Kitchen
1 quart
15 minutes
6 hours
Slavic
Drinks
Sometimes made with burnt crusts of brown bread (yes, really!) this version uses whey to assist with fermentation.
Ingredients
2-3 medium organic beets
1 quart filtered water
1 tsp salt
1 tsp whey (see Note)
Directions
Wash and peel the beets. Roughly chop them into quarters.
Make a brine by dissolving 1 teaspoon sea salt into 1 quart hot water and let cool.
This may be adjusted based on your preference of how salty you would like your beet kvass tonic to be.
Add whey to brine. Place beets into a sanitized jar and cover them with your brine.
Let it ferment on the counter for 6 hours, then move to the refrigerator. It will get stronger as it sits, and will keep for 7-10 days.