Name: How to Make Beet Kvass (a fantastic liver tonic)
Prep time: 5 min
Total time: 5 min
Ingredients: 3-4 small raw beets or 1 large raw beet, washed, ends trimmed and cut into 2-inch pieces; 1 tablespoon Celtic sea salt

How to Make Beet Kvass (a fantastic liver tonic)

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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 Quarts

Ingredients

3–4 small raw beets or 1 large raw beet, washed, ends trimmed and cut into 2-inch pieces
1 tablespoon Celtic sea salt

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Instructions

Place the beets in a 2 quart glass or ceramic pitcher. Cover with filtered 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 (if there is foam on the top, just skim it off). It will keep for about 2 weeks.
Note: It is important to chop the beets and not grate them. Grated beets will create too much juice and will ferment too rapidly, resulting in alcohol instead of lactic acid.

Nutrition

Serving Size: 1

Find it online: https://deliciouslyorganic.net/how-to-make-beet-kvass/