I use fresh homegrown beetroot for this beetroot kvass. It is a great way to use up old or woody beetroot that have been left in the ground too long. I twist off the leaves and save them for green smoothies.
This is a traditional Ukraininan drink made by fermenting beetroot with whey and salt. This recipe comes from Nourishing Traditions by Sally Fallon.
Beetroot Kvass a delicious drink and a wonderful health tonic. Beetroot is an excellent blood tonic, promotes regularity and improves digestion.
You can also use beet kvass in place of vinegar in salad dressings.
Whey comes from a previous batch of yoghurt or kefir that has been drained to make yoghurt or kefir cheese. Once you have your whey this drink is exceptionally simple to prepare.
Note: do not use grated beetroot as it can ferment too quickly and produce an alcoholic brew instead of one based on lactic acid.