Thursday, May 9, 2013

Lacto-Fermented Beet Kvass


Ingredients:

One 1/2 gallon mason jar

4 large or 6 medium beetroot, peeled & chopped roughly

3 tbsp sea salt

Directions:

  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.






Cheers!


No comments:

Post a Comment