FALL BEET KVASS RECIPE
Though Summer's heat is still bearing down, Fall isn't far...
Fall is a time for balancing, releasing, harvesting and preparing to move forward.
Here's a recipe for a traditional fermented tonic in Eastern Europe that is used to detoxify and nourish.
~ Place 1 lb of beets, peeled and coarsely chopped, into a large jar.
~ Sprinkle with 2 tsp unrefined sea salt.
~ Add 1/4 cup fresh whey to jar.
~ Fill jar to top with filtered water.
~ Put lid loosely on jar and let sit at room temperature for 48 - 72 hours.
~ Strain. Put kvass (strained liquid) in the refrigerator. Save beets for culturing the next 2-3 batches of kvass. You can also add them to a salad or any other food after using them for culturing.
~ You can use kvass from a previous batch as your starter culture instead of whey so that you can continue making kvass regularly.