Beet Kvass is comprised of simple ingredients and is easy to make through the process of wild fermentation. The fermentation process enhances the already strong nutritional profile of raw beetroot, increasing levels of food enzymes and B vitamins (particularly folate). Beet Kvass is full of beneficial bacteria which support immunity and digestive health.
Wash the beets of any dirt but, do not scrub or peel the beets. (You need to keep the bacteria on the skin of the beets so that it encourages their multiplication during fermentation).
Chop the beets into a medium dice.
Add the beets to a sterilised glass jar.
Add 1 ½ tablespoon changing habits seaweed salt
Add filtered water to ½ inch below lid
Close the lid tightly and label with a date.
Allow to ferment for 1 ½ weeks or more in a dark place out of sunlight.
Once ready, store in the refrigerator as is.
You can also de-cant the liquid and use the beetroot to make soup, add to salads, make dips or eat by itself. echoua.com
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