Beet Kvass

This is not like when you order raw beetroot juice, as delicious as that is.  No, this is a strange drink that doesn’t seem to make sense.  Why is it so nice?  Why can’t we get enough of it’s simple, salty, earthy - um - ness?  Perhaps a need for some of the minerals in the salt?  Whatever the reason, it’s so easy to make and – according to plenty reading – very good for us, so we’ll stop asking questions and just drink it.

We hope you give it a try and report back!

INGREDIENTS for one 1L jar:

• 2-4 beetroots
• 1 tsp salt
• Filtered water

DIRECTIONS:

1. Scrub, and top and tail beetroot.
2. Cut up into medium-sized cubes or chunks. One-or-two-bite-sized. 😉 Fill jar to the shoulder, leaving 2- or 3-centimeters space at the top.
3. Add salt and fill jar with filtered water to just below the neck.
4. Seal with lid and leave on counter for 3-5 days.  (Depending on your taste preference and the heat of the season.)
5. Strain into a sealable container for the fridge, and repeat with the same beet! (Had to do that because it rhymes.)  Add 1 tsp salt and refill with water; leave on counter.
6. You should get about 3 or 4 repeats before it gets too weak, and then you can eat the vegetable – raw, or add to cooking.  

Food styling and photography (and beet kvass addict): Candice of @thesocialpostSA