Beet Kvass

4 cups water, filtered

3 large beets

1 tbsp water

sterlised mason jars

Place water and salt into the jars and stir to dissolve.

Place the peeled beets in and close lid airtight. Be sure there is a little space between water and lid for bubbling / fermenting.

Leave on the kitchen bench until bubbles begin to form. Taste after a few days and ferment as long as you need for the best results. Fermenting takes 4 to 7 days at room temperature.

When it’s finished, it will taste pleasantly sour. Strain and serve right away, or pour into bottles and store in the fridge up to 1 month