You will need:
1 organic beet
1/4 cup whey (see making whey instructions below)
1 tablespoon sea salt
1/2 gallon spring water (unless you have access to non-chlorinated water, like well water or some filtered water)
1 half gallon widemouth canning jar
1 plastic wide mouth jar lid
Makes 1/2 gallon of beet kvass drink
Step #2: In a saucepan heat a half quart of spring or well water and bring it to a boil. Remove from heat and add 1 tablespoon sea salt allow the salt to dissolve thoroughly.
Step #3: Pour hot water into the 1/2 gallon jar top with cold spring or well water. Important not to use tap water with chlorine and other chemicals in it.
Step #4: Wait for it to come to room temperature then add the chopped beat and 1/4 cup of whey. (see directions below for making whey)
Step #5: Put on the plastic lid, but only screwed on lightly or use an airlock lid. Let the jar sit in a warm darkish spot in your kitchen, 72 degrees is ideal. Just don't put in direct sunlight. In 2-3 days your kvass will be done. The time varies on how warm your kitchen is. Bubbling will appear within 24 hours which means that fermentation is happening. Sometimes you will only see the bubbles when you tip the jar slightly because the beet juice is very dark.
Step #6: Strain off the beets, use them to make another batch of beet kvass or use them in a soup or salad as they are delicious.
Step #7: Put your prepared jar of beet kvass into the refrigerator. Try to drink it up within 2 weeks as it will slowly loose its probiotic strength if kept past then.
Enjoy! Let us know in the comments section if you feel more energetic when you are drinking kvass as part of your daily routine.
To make whey:
You will need a handkerchief size piece of cheese clothe or diaper fabric, a mixing bowl, a twisty tie or rubber-band and a tub of organic plain yogurt. Dump the entire tub into the middle of the clothe, pull together the sides to cup the ball of yogurt, put the twisty tie or rubber-band around the top of the pulled together fabric. Hang this on a cabinet knob and suspend it over the mixing bowl to catch the dripping whey. Allow it to drip overnight for the most whey and then move it to the refrigerator where it will keep in a glass jar with a lid for up to 6 months. Whey is not only good for fermentation as a culture or starter, but it is also good in creamy soups as a stock or base.