Beetroot kvass

This is a quick way to make kvass using a lot of sugar. If you want to make this kvass with less sugar, you will need more time (up to 7–10 days) to ferment. Check the readiness of kvass to taste.

Wash the beets well and peel them. Dice them finely and put into a 3-liter / 3 quart glass jar. Beetroots will take up approximately 2/3 of its volume.

Add sugar and cooled distilled water to a level 3–5 cm / 1–2 inches above the beetroots.

The jug has to have room for kvass to ferment. When bubbles appear on the surface, it’s a sign that the fermentation process is underway.

Cover the jar with a cheesecloth folded in 4 layers, and leave it in a warm place for 3–4 days.

Once the kvass is ready, store it in the fridge.