Ingredients
Scale
- 3 medium-size beets (size of your fist), quartered
- 1 1/2 tbs. real salt (or enough to make a 2% salt water brine)
- 5 cloves garlic, peeled
- 1-inch piece of ginger, peeled
- Juice of 1 whole lemon (optional)
- Filtered water (or 2% saltwater brine)
- Dash of already complete beet kvass (optional)
Instructions
- If your beets came with the greens still attached, cut the greens off, leaving about a 1/2 inch left on the beet. Lots of probiotic bacteria live in that first part of the tops.
- Wash the beets well.
- Chop the beets into large chunks that are 1 to 1 1/2 inches – cutting them into quarters is typically sufficient, depending on their size.
- Divide the beets and salt between quart jars if you don’t have a 2-quart jar.
***Alternatively, for uniformity of taste and outcome, you can make a 2% salt water brine. See instructions here – http://www.probioticjar.com/brine.html - Add the ginger, garlic, & lemon if you’re using them (these are all optional).
- Fill the jars with filtered water (or 2% brine), leaving an inch of space at the top.
- Cover tightly with the jar lid and leave at room temperature.
- Check your kvass after 3 days to see if the taste is to your liking if not, cover it again and check it in another 2 days. (The kvass can ferment up to 7-10 days, depending on how warm it is).
- Store in the refrigerator and enjoy your tonic!