Does anyone know how to make beet kavas?

Question

I tried searching on google and there is nothing.

Answer 1

Is this what you're looking for ?

Ingredients
4 lb beets, water lukewarm


Directions

Grate the beets. Place the grated beets in alarge crock and cover
with the lukewarm water. Cover securely and place in a warm place.
Keep covered for 6 days then it is ready. Skim the resultant scum
form the top and pour through a clean cheese cloth into a clean jar.
Keep refrigerated. This will keep refrigerated for 12-14 days. It
should be deep red in color and have a sour smell. If mold grows on
the beets this is normal.


Servings: 2 quarts

Answer 2

I guess there's more than one Anglican spelling of this stuff. Is this what you were looking for?

Beet Kvass
Makes 2 quarts

3 medium or 2 large organic beets, peeled and chopped coarsely
¼ cup whey
1 Tbsp sea salt
filtered water

Beet kvass is an invaluable lacto-fermented tonic. It promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones.

Place the beets, 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 two days before transferring to the refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature for another two 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 beets 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.

Answer 3

sorry i don't...maybe you can find info on google search. good luck.