9Organic Beetsmedium size, peeled, cut into 1/2 inch slices
8cupsWaterfiltered, boiled and cooled off
1bulbGarlicall cloves peeled
Boil the water with Himalayan salt and cool it off.
Peel the beets and garlic and assemble them in the stone pot or glass jar.
Layer beets, garlic and some spices, then repeat until all ingredients are used.
Pour over the water; If the beets are coming above the water surface, add plate to the pot to keep them down;
Cover the pot and leave it for five days on a counter;
Check for white film on the surface daily and if it forms, remove it with wooden spoon. It is harmless.
After 5 days, strain the kvass and pour into the glass jars or bottles. Refrigerate for up to a few weeks.
It is very important that the water is boiled and the pot or jar and all utensils that you will be using for kvass are disinfected with the boiling water as well. It will ensure a proper fermentation and reduce the risk of introducing unwanted bacteria into the mixture.Use gloves, clean knifes and board to prepare beets and garlic;Use clear wooden spoon to remove white film from the surface daily;You can gently stir the kvass daily as well.