Beet Kvass Drink

A delicious fermented drink, with no added sugar

INGREDIENTS

• 2 medium beets
• 2 to 3L Water
• 1 heap tablespoon Sea salt OR Himalayan salt
• Optional:  ginger, garlic, lemon juice, or herbs

HOW TO MAKE

• Wash and chop beets into small pieces
• Combine beets, water and salt in a large glass jar or container
• Cover the jar with a cloth or paper towel to keep dust out
• Ferment at room temperature (20 to 22 degrees) for 2 to 5 days
• Strain the liquid through a cheesecloth or fine-mesh sieve into another container
• Discard the beets or reserve for another use (e.g. pickling)
• Store the Kvass in the refrigerator to slow fermentation