Beet kvass is a lovely tonic that can be used in a variety of ways. Beets are wonderful for the liver and once fermented also have the beneficial bacteria which are wonderful for your gut health. You can simply have a shot of kvass before each meal to aid digestion or add to a freshly squeezed juice for added health benefits.

Ingredients

• 2-3 organic beetroots
• good quality salt – celtic or sea salt
• 1/4 cup kraut juice or kvass from previous batch
• filtered water

Method

Peel beetroot and chop into small chunks. Beets should fill about 1/3 of the jar.

Place beetroot in a large sterilised glass jar (1.5-2L). Make a 1% brine which comprised 1L of water with 10g salt. You may need to make 2 batches or a larger batch of bine depending on jar size.

Pour brine over beets and also kraut juice or kvass, filling to top of jar but leaving about 5cm room below the lid. (make more brine if needed to fill jar). Place lid on jar and give a gentle shake.

I like to weight down the beets with a cabbage leaf or a glass weight to prevent them from floating to top of water.

Leave in a corner, covered with a teatowel away from sunlight for around 10-30 days.

Drain and store in a glass jar in the fridge.

How to use beet kvass

• Take a shot of kvass before meals to aid in digestion
• Add a shot to freshly squeezed juice
• Add a shot of kvass, juice of half a lime to a tall glass, top with sparkling water for a refreshing drink