Beet Beet Beet Kvass

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servings: 6 - 8   // prep time: 10 minutes

INGREDIENTS

  • 2 whole beetroots (if non organic peel, otherwise leave skin on)
  • 330ml bottle 'Original' Yogi Beer Kombucha
  • 1 tbsp sea or Himalayan salt
  • filtered water

METHOD

  1. Wash 2L glass jar with apple cider vinegar and warm/hot water to sterilise and allow to dry.
  2. Cut beetroot into chunks and place into sterilised 2L glass jar, add salt.
  3. Fill jar with original kombucha and top up with filtered water to the top of the jar.
  4. Cover the top of the jar with cheese cloth use a rubber band to secure the cloth.
  5. Leave jar on the bench at room temperature for 4 to 7 days. The warmer the weather the faster the ferment, the colder the weather the slower the ferment. 
  6. Once fermented, remove the cloth and strain into a glass bottle to be refrigerated.
  7. Consume beer kvass as a tonic either first thing in the morning or 20 minutes before food to boost your digestive enzymes. You can also use it as a salad dressing.
  8. Use fermented beetroot in dips, see beetroot dip recipe on website or add it to salads. 


NOTES
You can also add garlic, onion, ginger, turmeric a whole variety of ingredients to this recipe when adding beetroot to the jar. 

You can also use any kombucha flavour for this ferment.