Beet kvass (probiotic drink)

by Sally Fallon

Ingredients

3 medium beetroot
Water
2 tsp Salt
Whey (or extra salt)

Directions

Peel the beetroot and chop coarsley. Place in a large glass jar along with the whey and salt (if you don't have whey you can add an extra 2 tsp salt). Fill the jar with filtered water, stir well and cover securely. Leave at room temp for 2 days then refrigerate - the kvass is now ready for drinking. You can 're-use' the beetroot - when most of the liquid has been drunk, fill up again with water and leave at room for another 2 days. After the second brew discard and start again with fresh beetroot. You may reserve some of the liquid to be used instead of the whey in the recipe.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.