Making beet kvass is very easy and simple. I made three smaller jars (500ml), so I used:
- 3 medium size beets
- Sea salt and water (4 cup water and 1 tbsp sea salt)
- 3 small jars (500ml)
This is how to make Beet Kvass:
1. Cut beets and place one each in jars
2. Pour salted water into jars up to 2 inches below the top
3. Close lid on jar and wait for 7 to 10 days in room temperature
A little tip is to check jars everyday (especially first three days) to see if beet pieces are all submerged. You can flip upside down to make sure they are good.
When they are ready, take beet pieces out and re-use to make next jar. This allows the fermentation process to go quicker.