Ingredients
Beet and ginger kvass
- 2 cups fresh beets, washed and cut into 1/2-inch pieces
- 2 teaspoons sea salt
- 1-inch piece ginger
- Filtered water (approximately 2 cups)
Beet and rhubarb kvass
- 1 1/4 cups fresh beets, washed and cut into 1/2-inch pieces
- 1/2 cup rhubarb,washed and cut into 1/2-inch pieces
- 1/4 cup fresh blueberries
- 2 teaspoons sea salt
- Filtered water (approximately 2 cups)
Instructions
Place all the ingredients into a clean 4-cup (quart) glass jar. Fill with filtered water, leaving a 3/4-inch air space at the top of the jar. Cover with a lid. Let sit for up to a week to ferment, opening the jar once a day to release pressure once you start to see bubbles (usually, after a couple of days depending on the temperature of the room). Strain the solids and refrigerate once desired fermentation has occurred. If there are signs of green mould, discard and start again. Kvass can be kept in the refrigerator for a few months.