Beet Kvass
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Makes 2 quarts
Ingredients
- 3-4 small raw beets or 1 large raw beet, cut into 2-inch pieces
- 1 tablespoon Celtic sea salt
Instructions
- Place the beets in a 2 quart glass or ceramic pitcher. Cover with water and stir in the sea salt. Cover with a clean cloth and place in a dark cool place for 3 days. After 3 days, remove the beets and store the kvass in the fridge. It will keep for about 2 weeks.