Beet Kvass
I first made beet kvass back in 2011 when I was trying to help my sixteen-year-old daughter heal from IBS. She had a cultured food at every meal and a cultured
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Cooking tools:
- Mason jar
- Airlock
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Bottle
- Refrigerator
Ingredients
- 2 cups Red Beets (cubed and peeled)
- 4 cups Water spring or filtered with minerals
- 1 teaspoon Celtic Sea Salt
- ¼ teaspoon Veggie Starter Culture
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