How do you make beet kavas?

Answer 1

Beet Kvass

Makes 2 quarts

3 medium or 2 large organic beets, peeled

chopped up no smaller than 1 1/2 to 2 inch cubes

1/4 cup whey (you need to drain yogurt through a cheese cloth and the

yellowish clear liquid that you capture at the bottom is whey or make

it from scratch using a gallon of quality fresh raw milk.)

1 tablespoon of good quality sea salt (needs to be gray, beige or pink in tone)

filtered water

Place beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.

When most of the liquid has been drunk, you may fill up the container with water one more time over the beets that are left at the bottom of the jar. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Note: Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

Answer 2

To make beet kvass, chop beets into cubes, add them to a jar with water and salt, and let ferment for about 3-7 days. Strain out the beets and transfer the liquid to the fridge to chill before serving.