Beetroot kvass
This sour/salty tonic of a deep-red colour known to help clean the liver and purify the blood
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
Ingredients
2 large beetroot
1.5 litres filtered water (or non-chlorinated)
2 tsp sea salt
50ml starter (whey, water kefir, sauerkraut juice or kombucha)
Method
Scrub the beetroot but do not peel.
Chop into rough 2cm cubes.
Put into a 2-litre Kilner jar or something similar with a lid.
Add the water, sea salt and starter and secure the lid tightly.
Allow to sit in a warming, undisturbed place for about 5 days.
Bubbles will start to appear (fermentation is taking a hold) — taste it after day-three. If it is to your liking, strain out the beetroot chunks. Bottle and store in the fridge once it reaches the desired sourness.
