Beet Kvass
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 small beet1 tsp salt1 TBSP maple syrup2 TBSP whey2 tsp ginger rootenough spring water to fill up the quart jar
Cut beet into matchstick-sized pieces. It’s important not to cut them into smaller pieces as the surface area of the vegetable then becomes too large and encourages alcoholic fermentation (not our purpose here). Put all the ingredients into a quart glass jar, fill remaining space with water up to an inch from the top of the neck, and cap.
Let remain on counter for three days. Once each day, uncap and recap. After third day, refrigerate.
It’s very important to use non-chlorinated water. If chlorine is present, it will kill the good bacteria and lacto-fermentation will fail.
Number of Servings: 4
Recipe submitted by SparkPeople user SQUISHYTOFU.
Let remain on counter for three days. Once each day, uncap and recap. After third day, refrigerate.
It’s very important to use non-chlorinated water. If chlorine is present, it will kill the good bacteria and lacto-fermentation will fail.
Number of Servings: 4
Recipe submitted by SparkPeople user SQUISHYTOFU.
Nutritional Info Amount Per Serving
- Calories: 24.7
- Total Fat: 0.1 g
- Cholesterol: 0.2 mg
- Sodium: 602.9 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.4 g
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