Beet kvass is, not surprisingly, loaded with health benefits. It detoxes the liver and alkalizes the blood (acidic blood is more susceptible to viruses, bacteria, and inflammation). It's full of B vitamins, as well as minerals such as potassium and magnesium. A good way to start the day and get your digestive system moving in the morning is with just 4 ounces of beet kvass!
You will need 3 tablespoons of unrefined salt per quart of water. Since I had two quarts, I used 6 tablespoons of salt. Put the salt in a measuring cup and pour boiling water over it. Stir until most of the salt dissolves; it's okay if some salt remains at the bottom. Set the salt water brine aside to cool. Once it has cooled divide the brine equally between the jars. Then, fill the jars with more cool, filtered water, leaving at least an inch of room at the top.
Screw lids on the jars and set them out of the way for 4 weeks. The long fermentation time ensures maximum probiotic activity.
Bottle the kvass and store it in the refrigerator.
Chop the beets (and carrots) in half again, and repeat with new salt and water and go for a second round. There's still good stuff left in them!
Printable: Beet/Beet-Carrot Kvass