Beet Kvass

"This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, cleanses the liver, and is a good treatment for kidney stones and other ailments."

--Sally Fallon Morrell, in Nourishing Traditions

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Servings 3

Ingredients

1 cup beets ½" cubes
1 tbsp ginger grated
1 tbsp orange zest
1 tbsp salt Redmond Real Salt or Celtic Sea Salt
1 probiotic capsule
2½ cups water

Instructions

In a clean quart jar, add the beets, ginger, zest and salt.
Open the probiotic capsule and sprinkle over the beets.
Add the water and stir gently.
Make sure all of the solids are below the water. If you have one, use a fermentation weight.
Loosely place a lid on top to keep anything from falling in.
Let sit in a cool place away from sunlight for 2-3 days.
Taste on day two. It should be slightly sour but in a pleasant way.
If it doesn't taste sour enough, you can let it sit for a couple more days.
Once it's to your liking, strain out the solids and put the liquid kvass in a jar in the refrigerator.
You can keep the reserved beets to snack on.

Notes

Inspired by a recipe in The Wahls Protocol Book:

Wahls, T. (2014). The Wahls protocol. Penguin Group