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Beet Kvass from Loving Earth

This is an easy and nutrient dense fermented beverage created by Marieke Rodenstein of The Nutrition Practice. You can add the Beet Kvass to salad dressings, soup or wherever a slightly sour earthy taste is desired. After making your Beet Kvass, use the leftover beets to make a simple roasted beetroot soup, it of course will have a more sour taste then fresh beetroot.


2-4 organic beetroot
2 tsp sea salt or himalayan salt
filtered water
a few tablespoons whey, dripped from yoghurt or milk kefir (optional)
1-1.5 litre glass jar


Wash (but don't peel) and chop beets in to cubes (not too small!)
Place beets in a jar and add salt and optional whey (if not using whey add aan extra tsp of salt).
Fill jar with filtered water, you want to cover the beetroot by at least two inches.
Seal with lid and leave on the counter at room temperature for 4-7 days to ferment.
Transfer to fridge.

Recommended dose:  Start with just a tablespoon or 2 before meals morning and night and build up slowly to 1/4  cup before meals morning and night.