This cleansing tonic offers a salty, slightly sweet, slightly sour taste. It can be adapted to suit a variety of tastes by adding coarsely chopped carrots, ginger or turmeric before the fermentation. Beet kvass makes a delicious salad dressing or starter culture for other fermented foods.
1 tablespoon sea salt - double the salt if whey or another starter is not used
1/4 cup whey, ginger bug, turmeric bug, or sauerkraut juice for the starter.
filtered water to fill jar - see below
Place beets, salt and starter in 1/2-gallon mason jar.
Add filtered water to fill the jar leaving 1-2 inches of headroom.
Cover with cloth and rubber band. Place on a shelf for 2 days. Transfer jar to refrigerator.
If desired you can make a second batch. Pour out most of the beet kvass into a separate jar leaving behind some of the liquid as well as the beets. Refill with water and add 1 tablespoon sea salt. Leave for another 2 days.
If you see white on the surface of the liquid in the jar, this is kahm yeast. It is harmless and can easily be strained off.