Ingredients
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Half-gallon canning jar with tight-fitting lid
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1 tablespoon Frontier Co-op Sel Gris
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1 cup filtered water
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1 tablespoon Frontier Co-op Ground Ginger Root
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2 or 3 beets, rough-cut into 3/4-inch chunks
Directions
1. Into canning jar, add salt and one cup water; agitate until salt is dissolved. Add ginger (optional).
2. Add beets to canning jar. Add water to two inches below mouth of jar.
3. Close lid; leave at room temperature.
4. Once a day for first several days, open lid just enough to break the seal, then re-close.
5. After 1 to 3 weeks, strain, then drink or refrigerate the beet kvass. You can eat the fermented beets too as is, blended or juiced.
