Thursday, May 9, 2013

Lacto-Fermented Beet Kvass


One 1/2 gallon mason jar

4 large or 6 medium beetroot, peeled & chopped roughly

3 tbsp sea salt


  1. Combine salt and chopped beats and place mixture in jar. Add enough filtered water to fill jar and cover beets.
  2. Place air lock cap over jar and place in a cool place and let ferment for 1 month.

The purpose of this is to get lacto- fermented beet juice, you can eat the beets too when its done fermenting or discard them but I would eat them! Stays in the fridge for months.


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