Ingredients

• 2 cups beets rinsed and roughly chopped (no need to peel)
• 2 tablespoons fresh ginger rinsed and roughly chopped (again, no need to peel – see what I mean about how easy this is?)
• 4 cups filtered or spring water (chlorinated water inhibits fermentation)
• 2 teaspoons unrefined sea salt where to find unrefined sea salt
• Equipment
• 11/2 quart jar with airlock OR a 11/2 quart jar with tight fitting lid
• wooden or plastic spoon

Directions

1. Thoroughly wash and dry your jar and lid before getting started.
2. Place beets, ginger salt and water in jar. Stir with a wooden/plastic spoon until the salt is dissolved.
3. Close the jar and attach the airlock. Add water to seal it. (If you’re new to airlocks, I’ve included a tutorial below.)
4. Place the jar in a dark area. I usually place mine in a cabinet or wrap it in a towel.
5. Allow the kvass to ferment for 3 days – two weeks. If I’m not in a rush I ferment mine for two weeks.
6. When the kvass is ready, strain the beets and set them aside. Pour the liquid into a clean jar with a tight fitting lid or swing top bottles and store in the fridge.

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