It seems there is no end to creativity when making fermented foods. Beet Kvass is my absolute new favorite, so delicious, refreshing and powerful. Yum Yum Yum. On Maui and most places where fresh produce is abundant, so are beets. I have found conflicting ways to make it, but all usually turn out to be good. It is also easy to make, the hardest part being to peel and cut the beets. And, it is so economical for such a powerful blood cleanser and probiotic beverage.
If you want to make a smaller amount cut the below ingredients in half and use a 1/2 gallon jar. I say go for a gallon.
3 large beets – peeled and cut into small 1/2 inch pieces
2 tsp salt
1/2 cup whey, or cultured veggie juice, or kefir starter to activate the probiotic action
1 wide mouth gallon jar preferably with a plastic lid
Wash, peel and cut the beets into 1/2 pieces. Place at the bottom of the gallon jar. Put in the whey or cultured veggie juice, salt and fill with fresh filtered or spring water. If you are going to use a Kefir Culture Starter then I recommend whisking it in a cup or so of water before you add it to the rest of the mixture insuring that it is blended thoroughly. Cover and let sit in a dark place for one week.
When you harvest it seven days later pour liquid, which should be dark red now, through a strainer and store in glass jars to enjoy. Refrigerate. Keep the beets in the gallon jar and fill again with water adding about 1/2 cup of the fermented beet juice to the water. Cover and place in dark space for another week. Now you will have another batch in a week. You can do this one more time. Then the beets can either be discarded or eaten. I go for eating. Eat them raw just as they are, in a salad or roast them.
You will need to start over with fresh beets after you have made 3 rounds. You can also add some ginger or other herbs for flavoring if you like. Yum!