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!
2 large beets or several small beets
1 TBS. salt
4 TBS. whey
Chop the beets into 1-inch squares; if making beet-carrot kvass, chop an equal amount of carrots into 1-inch slices. Be careful with beets as they can stain some surfaces! Drop the beets into a half-gallon mason jar (a half-gallon is 2 quarts). I doubled the recipe and make Beet Kvass in one and Beet-Carrot Kvass in the other.
Add the salt and whey and then fill the jar with filtered water, leaving an inch of room at the top so it can ferment. It looks like sangria, except with vegetables! :)
Let the kvass ferment at room temperature for 2 days. The color will deepen over time.
Bottle the kvass and store them in the refrigerator. Leave the beets (and carrots) and about one cup of the liquid in the half-gallon jar. Refill with more filtered water to get a second batch of kvass out of it. You do not need to add more salt or whey - the remaining liquid will act as a starter. After the second batch has fermented, throw the beets out (compost please!) as they will no longer be strong enough make anything good.
Beet kvass is one of the easiest and cheapest ferments, so give it a try and reap the benefits!
Printable: Beet/Beet-Carrot Kvass