Pour the filtered water over the beets, ensuring that they are fully submerged. Leave about an inch of space at the top of the jar to allow for fermentation gases.
4. Cover and Ferment:
Cover the jar with a clean cloth or a paper towel and secure it with a rubber band. This allows the fermentation gases to escape while keeping out dust and bugs.
Let the jar sit at room temperature, away from direct sunlight, for about 3-5 days. The longer it ferments, the stronger the flavor will be.
5. Strain and Store:
After the fermentation period, strain the liquid into a clean bottle or another jar. Discard the beet chunks or use them in salads.
Store the Beet Kvass in the refrigerator, where it will keep for up to two weeks.
How to Enjoy Beet Kvass
Drink a small glass (about 4 ounces) in the morning or before meals to kickstart your digestion and boost your energy.
Add it to smoothies for an extra nutrient punch.
Use it as a base for salad dressings to enjoy its tangy flavor.
Benefits of Beet Kvass
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