Beet kvass (probiotic drink)

by Sally Fallon


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


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.

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