Beets, Whey and Sea Salt
By Natural Healing Expert, Leah E. McCullough
Makes 2 Quarts
This Beet Kvass recipe was inspired by Nourishing Traditions, but after making for some time now I have added my own twists.
Beet Kvass recipe ingredients:
- 2 or 3 large, organic beets (the larger the beet, the easier it is to peel)
- ¼ cup whey (click for recipe)
- ½ tablespoon unrefined sea salt (such as Real Salt, Himalayan, or Celtic Sea Salt) Filtered water
Beet Kvass recipe Method:
Peel the beets with a vegetable peeler or scrub really well with a stainless steel scrubbing pads for scrubbing pots. (I have had my stainless steel scrubbers for years and I even throw them in the dishwasher.) If your beets come with greens, reserve those for sautéing just like spinach. Chop up the beets into ½ inch to 1 inch cubes and place in a 2 quart glass jar. Add whey and salt, stir and cover tightly. Place on the kitchen counter for 2 or 3 days. It should taste like beets that are a little salty, a little sour and not at all rancid. If you leave it out for more than three days, it will actually just get better. If mold develops on the top, carefully spoon it off and then pour the liquid through a strainer.
You can strain out the beets and reuse them for another batch. Just leave about 1 cup of the beet kvass you just made as your inoculant instead of the whey.
Always reserve the last cup or so of kvass for making the next batch.
