Beet Kvass Recipe
This beet kvass recipe is bubbly, tangy and fantastic for cleansing the liver and galllbladder.Beet kvass is super easy to make resulting in a probiotic rich drink that is great for gut health.
Equipment
- Sterile mason jar
Ingredients
- 1 large beet
- ¼ cup whey powder
- 1 tsp salt
- 1 lemon
- 4 cups filtered water
Instructions
- Sterilize 1 liter mason jar and utensils in boiling water or by running under very hot water.
- Wash and dice beets into 1 cm chunks and place in the mason jar.
- Add in salt, whey, lemon and water. Leave a 1 inch gap at the top of the jar.
- Leave the jar on the counter top at room temperature for 4-7 days.
Notes
Test this beet kvass recipe after 4 days to see if it has fermented enough and has the desired tang. Fermenting longer will result in more tang and fizziness. Store in the fridge when desired taste and fermentation has been reached.