Adapted from the recipe in Nourishing Traditions. For a video demonstration of this recipe, be sure to check out my Lacto-Fermentation eCourse. This recipe yields 1 quart of beet kvass per batch, so 2 quarts total.
Add peeled and chopped beets.
Add water to fill to within 1 inch of the top of the container.
Let ferment at room temperature for 2 to 3 days.
Leaving the beets behind, pour all but about 10% of the finished kvass into a glass jar and transfer to the refrigerator. That is what you'll drink, a few ounces at a time, daily or twice daily. The remaining 10% of kvass is the "starter" to get your next batch going.
To make your second batch, add additional salt to the remaining kvass and beets in your fermenting vessel.
Fill with water to within 1 inch of the top of the container.
Let ferment at room temperature for 2 to 3 days.
Now, pour all the finished kvass into a glass jar, transfer to the fridge, and send the beets off to the compost... or make a third (very weak) batch of kvass.
*Here's how to make whey, including dairy-free substitutes.
Beet Kvass https://traditionalcookingschool.com/food-preparation/recipes/beet-kvass/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=How+To+Make+Beet+Kvass