Ingredients
3 medium beetroot
Water
2 tsp Salt
Whey (or extra salt)
Beet kvass (probiotic drink)
by Sally FallonDirections
Peel the beetroot and chop coarsley. Place in a large glass jar along with the whey and salt (if you don't have whey you can add an extra 2 tsp salt). Fill the jar with filtered water, stir well and cover securely. Leave at room temp for 2 days then refrigerate - the kvass is now ready for drinking. You can 're-use' the beetroot - when most of the liquid has been drunk, fill up again with water and leave at room for another 2 days. After the second brew discard and start again with fresh beetroot. You may reserve some of the liquid to be used instead of the whey in the recipe.
We base our weekly meals on what we get in our Trill Farm veg bag. Always a great variety of amazing fresh, nutritious veg which challenges us to try new recipes and puts veg at the centre of our diet.
— Bryony Lamb
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