It's a simple one:
3 organic beets
- corsely chopped
1 Tbs salt
1/2c of active whey (as an innoculant)
2 qt water
Put it in a jar. Mix. Wait 2 days.
After it's fermented, you can strain out the beets, add more water, and ferment for 2 more days.
Beet kvass is supposed to be a great detoxifier.
I started a 3rd attempt at a ginger bug. This time I added a little whey to help it get going. We'll see if it worked later this week.
Finally, some bad fermentation news. The 3qt batch of kombucha I started last week wasn't souring quickly. Today I noticed a spot of mold. Dumped the whole thing in my compost bin.
I would have liked to start a new batch, but I was out of tea. Hopefully I'll pick up more soon.
Note to self: don't skimp on the starter (a bit of fresh kombucha that lowers the pH of the batch).