Beet kvass is a refreshing tonic. Ukrainian peasants would take it out into the fields with them and drink it during the day. Beets are just loaded with nutrients. Beet kvass can also be used in place of vinegar in salad dressings and as addition to soups, when a pleasing, sour flavor is wanted. If adding to soups, do so at the end and do not let boil–this will kill the beneficial enzymes and bacteria in the kvass. Also, the whey specified here is not the protein powder, but the milky liquid in yogurt.

3 medium or 2 large beets, (peeled) and coarsely chopped
1/4 c whey
1 T sea salt
filtered water

1. Please use the search function for a recipe to make whey. Place beets, whey, and salt in a 2-quart glass container. If you don’t have whey, use an additional tablespoon salt. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.

2. Use 1/4 cup at a time, up to twice a day. When most of the liquid has been drunk, you can fill up the container with water and keep at room temperature another 2 days before refrigerating again. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Note: Do not use grated beets in the preparation of the beet tonic. When grated, beets exude too much juice, resulting in a too rapid fermentation that produces alcohol rather than lactic acid.