Beet Kvass
Beet Kvass
https://en.wikipedia.org/wiki/Kvass
elmer makes this different than he used to. leaving the red beets in, stored in the cure, fermented for 2 days, and then put in cold storage. 3/4 of the way used up, you can add more salt and water, and let it ferment another 2 days and it's almost like the first batch. do it as often as you want, but after 2 or 3 times, its not a whole bunch of redness yet.
its basically beet pickle juice. yummy. fermented
