LOVE YOUR LIVER Beet Kvass
 
Prep time
Total time
 
This recipe is AIP-friendly
Author:
Recipe type: Drinks
Ingredients
  • Approximately 1 kilo (2 pounds) beets, preferably organic
  • ½ cup of kraut juice from your favourite sauerkraut recipe
  • 1 tablespoon sea salt
  • Filtered water
Method
  1. Wash your beets. (If you are not using organic beets, peel them, too). Chop roughly into cubes of approximately 2 cm.
  2. Place your chopped beets into a large jar. Add the kraut juice and salt. Cover with water until the jar is almost full.
  3. If you are not using an anaerobic vessel, cover your jar with a tea-towel or cheesecloth and allow the kvass to ferment at room temperature for at least one week (I prefer two in the wintertime when the temperature is lower)
  4. When the kvass reaches your preferred flavour, strain into bottles and refrigerate.
Recipe by joannafrankham.com at https://joannafrankham.com/beet-kvass/