INGREDIENTS:
- 1 Baseball Sized Organic Beet; Red or Gold; Thinly Sliced into Small Strips
- 4 Cloves of Garlic; Finely Diced
- 1 Cup of Organic Whey; Strained From Yogurt
- 1 Teaspoon of Celtic Sea Salt
DIRECTIONS:
Combine ingredients in a 32 oz. mason jar and top off with filtered water. Put lid on tight. Let culture at room temperature for 5 days. Refrigerate. Strain out a small 1-2 oz. glass and drink daily away from HCL. Return strained material to jar. When you have drank all the kvass, top off with filtered water and let culture again for 5 days at room temperature. When the beet has completely lost its color it’s time to make a new batch. Experiment with different kvass’. Try different fruits and vegetables.