Beet Kvass | Thick and full of flavor fermented beet elixir!

for 1 Q jar
— 1 beet
— 1 bay leaf
— 3 black peppercorns,
— 3 allspice
— 1 tsp. dill seeds
— 3 cloves of garlic
— 2 tbsp. sugar
— 2 tsp. salt
+ cold drinking water to the top

For kvass, I prefer to grate the beets using a julienne grater. Put all ingredients in a 1-quart jar and fill it with cold drinking water almost to the top. Close with fermenting lids. The fermentation process will begin after 2-3 days, and grated beets will float. So you must open the jar, stir everything, and submerge the beets again. After 4 days, it makes sense to try the kvass for acidity. It should be well-balanced but quickly recognized as tart.

Kvass is fermented for 4-6 days at room temperature. When the kvass has reached the desired acidity, the fermenting lid can be changed to a regular one and put in the refrigerator. Kvass will be thick and full of flavor as an elixir. It can be drunk on an empty stomach 50 ml as a medicine or dilute with water and drink for pleasure. Strained fermented beet is also a delicacy! Enjoy! Smachnogo!