How to Make Beet Kvass – A Cleansing Medicinal Tonic

Dissolve the sea salt in filtered water. Stir until the salt is fully dissolved.
Pour the brine over the beets in the jar, ensuring the beets are completely submerged. Add more water if needed, but ensure the water level is above the beets.
Cover and Seal:

Cover the jar with a clean cloth, paper towel, or a non-airtight lid, secured with a rubber band. This allows air to flow but protects from dust and debris.
Place the jar in a warm, dark place (like a cupboard or on the counter) to ferment. The ideal temperature is around 65-75°F (18-24°C).
Ferment:

Let the beet kvass ferment for about 3-7 days, depending on your taste preference and the ambient temperature. Start checking it after 3 days. The longer it ferments, the stronger and more tangy the flavor will become.
You may notice bubbles forming as the fermentation process occurs. This is a normal part of the process!
Taste Testing:

After 3 days, taste the beet kvass. If it’s tangy and slightly sour, it’s ready! If not, let it ferment for a couple more days.
Strain and Store: