Beet Kvass

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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


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