BEET KVASS RECIPE

Updated: Jan 9, 2019


Home Made Beet Kvass

2-3 medium sized beetroot

1 liter filtered water

1 tablespoon unrefined salt

1/4 cup starter culture (whey or fermented cabbage water)

extra salt if not using a starter culture



Peel and cut beetroot in to rough 2cm chunks.

Put all the other ingredients in a glass jar together and mix well to dissolve the salt.

Cover and leave at room temperature for 2 days.

After 2 days the kvass will be ready to be consumed or can be put into the fridge.

If you like a more fizzy Kvass than strain the beverage, bottle it and wait for 2 more days. This will produce a fizzy kvass. Once ready keep in fridge.


You can re use the beetroots from this batch one more time to start a new kvass and just follow the above steps. I like to about 1/2 a cup of the last batch also to inoculate the new kvass with the culture to get it going.



Nutritional Therapist

Susan Davis

Dip ION, CNHC, M BANT

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Susan Davis

Caravan Drove End Cottage

Cripplestyle, Alderholt

Hampshire

SP6 3DU

T: 07866 950685

E: susandavis@newforestnutrition.co.uk

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