... team made it Thursday morning. Yesterday, it still tasted earthy and like beets. Today, it was pure deliciousness. Two big jars are sitting in the fridge waiting to be drunk. The beets are covered with water again for a second fermentation. Will tell you in a few days how that went...
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Wow fascinating- what’s the recipe to get them to ferment? 🙏❤️
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Easy 👍 for this size jar (1gal) wash 4 medium size beets well and cut into small, small pieces. But not as small as grating. Add a pinch of salt for each beet, in this case 4 pinches, add clean water - I use filtered water that went through a Berky Filter, fill up the jar about 2/3. Then cover. You can use a tight lid, but need to open every day. I used an old t- shirt secured with an elastic band and a plate on top. Check every day. Refrigerate the liquid when you feel it is ready. In our case, it took 4 days. You can use the beets 3 times. I got 2 quarts of Kvaas and have the second ferment going. Use a pure salt 👍
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