Beet kvass

To increase eating and drinking fermented food to enrich gut microbiome, I use the newly harvested beetroot to make beet kvass, a north European traditional drink. Simple to make and after fermentation the juice is deep red, the beetroot could be used in salad or soup afterwards.

1.Clean beetroot with skin on, cut into cubes, cover with filtered or boiled cooled water. Season the water with 2% salt.
2.Cover loosely with lid and place at room temperature in the dark.
3.After a few days, bubbles form and colour of water intensifies.
4.Taste when preferred degree of sourness formed, mine takes a week. Decant juice and keep refrigerated, dilute to drink.