Updated: Jan 9, 2019
2-3 medium sized beetroot
1 liter filtered water
1 tablespoon unrefined salt
1/4 cup starter culture (whey or fermented cabbage water)
extra salt if not using a starter culture
Peel and cut beetroot in to rough 2cm chunks.
Put all the other ingredients in a glass jar together and mix well to dissolve the salt.
Cover and leave at room temperature for 2 days.
After 2 days the kvass will be ready to be consumed or can be put into the fridge.
If you like a more fizzy Kvass than strain the beverage, bottle it and wait for 2 more days. This will produce a fizzy kvass. Once ready keep in fridge.
You can re use the beetroots from this batch one more time to start a new kvass and just follow the above steps. I like to about 1/2 a cup of the last batch also to inoculate the new kvass with the culture to get it going.