Here is an article written By Sally Fallon The Author of "Nourishing Traditions", including the recipe~
•3 medium or 2 large organic beetroot, peeled an chopped up coarsely.
•1/4 cup whey made fresh from raw milk, leave raw milkon the bench it will turn to cheese and whey within a few days (if fresh whey is not available just add another tablespoon of sea salt)NOTE: for a quick "how to" on separating your cuds and whey click HERE
•1 tablespoon sea salt
Place beetroot, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.
When most of liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.
Note: Do not use grated beetroot in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.
About the Author...
*Take a look at what can happen when our livers become tired, overworked and congested:
Weight Gain or Weight Loss
Constipation and Diarrhea
Drinking beet kvass is just one way we can be good to our livers. Here are some other suggestions~ stop taking Tylenol, cut down or stop drinking, and do a liver detox(get the info here- liverdoctor.com). You will be happy to know that the liver is very quick to heal. So do something good for you liver and give beet kvass a try, I think it tastes salty, bitter and earthy, I don't really drink it for the taste but for the health benefits!
I submitted this recipe to thehealthyhomeeconomist.com Monday Mania LINKY, check it out!