Beetvass

Beetroot is growing well, once small bulbs are formed, I pruned them to remove some that are crowded together.

For these small one, it is best to use them in soup or to make beetvass, a fermented drink that I leave at the table top to drink throughout the day.

Beetvass first day

1. Cut beet into cubes that can easily fit in a glass bottle, add a big pinch of salt, some fermented juice like sauerkraut as starter, fill to the top with boiled cool down water. 

 

Beetvass after 3 days

2. In a warm room, it will start fizzing the next day, colour of the water will intensify and sour taste starts to appear. Simply pour some out to drink and fill it up with more water and salt. I only keep it like this at room temperature for maximum 4 days. 
Or wait till it reaches your preferred sourness, say after 3 days, filter the juice out and keep in the fridge for longer storage.