After washing, peel, and chop the beets into thin slices or cubes; next, add them to the jar.
Flour, sugar, and raisins should be combined.
Add the cooled water from the boiling pot and whisk to combine. For more fermentation power, you may also add sauerkraut water or kombucha.
Perforate the lid or use gauze to seal the container, allowing the kvass to breathe. Set aside in a warm spot for 6 to 7 days.
If any froth develops on top, stir the contents twice daily and discard it.
Beet kvass is ready after the infusion has steeped for one week; drain it through fresh gauze. The leftovers may be disposed of.
The kvass will have an earthy, somewhat acidic, and slightly salty flavor. Despite this, it has an alkaline impact on the blood and is very beneficial to the body.
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