Apparently, no Ukranian home was without beetroot kvass, a fermented beetroot drink used as a tonic and digestive aid. One 4 oz glass first thing in the day and again last thing at night is the recommendation. This kvass has a deep, rich earthy smell with a slight tang and a little natural fizz from the fermentation.
Beetroot kvass is best fermented with the aid of a starter culture: the liquid from fresh cabbage ferments such as sauerkraut or kimchi is great, or apple cider vinegar containing the “mother” is another option. Lemon juice will provide the required acidity, but no bacterial cultures, so the result may not be as potent.
If you don’t have a water filter, leave tap water in an open glass jug for a couple of hours to allow the chlorine to evaporate. Remember, the chlorine in water is there to kill bugs, so it will stop your good bugs from thriving in your kvass.
This makes 2 litres
You need a 2-litre glass jar (wide neck). I use a kilner jar (it’s not quite 2 litres, but there’s no need to be too precise)