Beetroot and Ginger Kvass
Servings 4
Ingredients
- 1 cup Kultured Wellness Coconut Water Kefir
- 4-5 large beetroots peeled and sliced 2-3mm thick
- 14 cm Cubed fresh ginger grated
- 1.25 litres Filtered water approx
Instructions
- Place all ingredients in to a 2 litre jar. Add filtered water leaving 4-5 cm's at least at the top of the jar.
- Cover with muslin cloth and a rubber band or a jar that doesn't seal too well and leave to ferment. I sometimes use a jar with a rubber seal, but remove the seal.
- Check after 48 hours. If any remaining sweetness, leave for another 12-24 hrs, continuing to check for sweetness. It is ready when there is not detectable sweetness.
- Once liquid is finished, you can use the remaining beetroot and ginger to do another ferment following the same process.
