Name: Beet Kvass
Ingredients: 1 bunch organic beets, separated from the greens, eat those like spinach; A large mason jar, pickling crock or pickle-it-jar, preferable one that seals tight; Filtered water; 20 grams sea salt or about 1 heaping Tbsp of fine ground for 1 liter of water; * optional 2 pieces of ginger peeled

1 bunch organic beets, separated from the greens, eat those like spinach
A large mason jar, pickling crock or pickle-it-jar, preferable one that seals tight
Filtered water
20 grams sea salt or about 1 heaping Tbsp of fine ground for 1 liter of water
* optional 2 pieces of ginger peeled

Peel and cut the beet in half, or quarters but keep pieces big
Fill jar 1/2 way with beets
Dissolve the salt into fresh filtered water and then pour to neck of jar
Add ginger if desired
Close tight and set air lock if you have one or just open every other day to release gases
Leave in a dark corner away from compost or other ferments for 7-9 days
Taste, if just salty, keep fermenting, if rich in beet flavor, place in fridge and enjoy
Kvass can be double fermented: pour the liquid in a flip top bottle
Add any spices like fresh rosemary or cayenne and leave for 3 more days
It should last for a month and continue to develop flavor
Chop up the beets over a salad
Caution: they will rot quickly if left out of the brine