Beet Kvass

INGREDIENTS

• 3 medium beets

• 2 TBSP sea salt (or Himalayan salt)

• 2 Tbsp fresh ginger

• filtered water

INSTRUCTIONS

• Wash the beets and peel if not organic or leave skin on if organic

• Chop the beets in to small cubes, but don't grate.

• Place the beets in the bottom of a half gallon glass jar.

• Add salt.

• Fill the jar the rest of the way with filtered water.

• Cover with a lid and place on a plate or container to catch any drips. Burp every 2-3 days by opening the jar and allowing bubbles to surface.

• Allow to ferment 4-10 days, depending on how warm your temperature is and how strong you like your kvass. I usually aim for 8 days but just give your kvass a taste test around day 4 to see.

• Transfer to refrigerator and consume as desired. I love to drink 2-3 ounces with breakfast!