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Beet Kvass

Beet kvass stands as a testament to the fabulousness of fermented foods and it's so easy to make, you'll be craving more.
Course Drinks
Cuisine Eastern European
Keyword beet, kvass
Prep Time 10 minutes
Cook Time 2 days
Servings 21 people
Calories 7kcal
Cost $5

Equipment

  • Fermentation Jar

Ingredients

  • 4 large or 6 medium beetroots peeled and chopped roughly
  • 5 tablespoon sea salt

Instructions

  • Combine the sea salt and the chopped beets and place the mixture in your fermentation jar.
    4 large or 6 medium beetroots, 5 tablespoon sea salt
  • Add enough water to fill the jar, stir to dissolve the salt, cover and let ferment in a warm spot of your kitchen for about 2 days before removing it to the refrigerator.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 1673mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg