Beet Kvass, healthy and easy to make

Beet Kvass is basically fermented beet juice that many believe has tonic and healing properties.  Don't get Beet Kvass mixed up with  Kvass which is traditionally made from stale sourdough rye bread. Kvass originated in Europe with many recipes coming from Russia.  It has been said that Russian soldiers used it on campaigns to help maintain health and prevent infections. Kvass has an earthy, salty, sour taste that I found pleasant after drinking a few times.  Now it is refreshing to have a glass in the morning or after working in the hot sun. Typical amount to drink for health benefits is 6-8 ounces every morning on an empty stomach.

Chemicals and Pesticides can leach into your Kvass so start with with naturally grown or organic beets, fresh is best. I use a half gallon mason jar, Sea salt, whey, and spring water

Clean your mason jar well, scrub the beets and chop about 3 cups worth.  Place in the mason jar.  Add 2 tsp salt, 1/4 cup whey, and top with spring water.

 Once filled I top the jars with coffee filters and a rubber band (sorry did not show this in the picture) and place the jars in a quiet corner of the kitchen to ferment for 2 days.  I actually let this batch go three days before straining it and placing it in the refrigerator. Once strained you can add more salt, whey, and water and ferment again.....the resulting kvass will not be as strong but will still be good. I will usually do this once then give the beets to the chickens and start over.

This is the resulting kvass.....there is condensation on the Jar and glass due to it being cold, the way I like to drink it.

Beet Kvass Recipe

3-6 beets (the more beets the stronger the resulting kvass)
2 tsp sea salt
1/4 cup whey
spring water
1/2 gallon jar

Hope you get a chance to try this wonderful drink!  Happy Kvassing.