Golden Kvass
Traditional kvass recipe using golden beets for a sweeter and less earthy flavor. Loaded with probiotics, trace minerals, and enzymes, it is the perfect health tonic to sip first thing in the morning.
Ingredients
- 2 medium golden beets tops removed
- 2 Tbsp liquid whey
- 1 tsp sea salt
- filtered water
- cultured vegetable starter Use instead of whey if dairy sensitive
Instructions
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Wash golden beets, peel, and coarsely chop into chunks no smaller than about 1/2 inch across. Peeling and coarse chopping reduces the chance of kahm yeast bubbles on the ferment.
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Place golden beet chunks into a clean, one-quart mason jar. Add whey, sea salt, and enough filtered water to fill all but 1 inch from the top of the jar.
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Stir and mix well. Use a glass fermentation weight to keep beet chunks fully submerged in the liquid to discourage mold.
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Screw on the lid and leave on the kitchen counter for 1-2 days.
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Drink as desired and refrigerate once the fermentation period is complete. One 4-ounce glass morning and evening is recommended.
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When an inch of golden kvass liquid is left in the jar, refill it with more filtered water. Stir and screw on the lid and leave on the counter for 2 days. Refrigerate the fresh batch of beet kvass and drink as desired.
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When all the liquid is used up from the second batch, discard or compost the beets and start the process again.