Beet Kvass

Peel the beets and chop into 1″ chunks. Place beets in the bottom of the clean mason jar. To the jar, add 1 tsp. sea salt and 2 Tbs. whey (**If you want to eliminate the whey, add an additional tsp. of salt). Fill the jar with water up to 1″ below the top of the jar. Put the lid on the jar and shake well. Place the jar at room temperature for 2 days without drinking before transferring to the refrigerator for use. (See Note)

Drain off the liquid, leaving the beets in the bottom of the mason jar. When all the liquid has been drunk, the cycle may be repeated one more time by adding the same amount of whey and sea salt to the jar that now contains only beets. Re-fill the jar with water up to 1″ below the top of the jar. Leave at room temperature for another two days without drinking before transferring to the refrigerator for use.

When the liquid has been drunk, discard the beets and start fresh.

Note: Allowing the Beet Kvass to sit untouched in the refrigerator for 1 week or more will deepen the color and flavor and thicken the texture.