For 4 people
Step 1 of 5
1,200 g red beet500 ml beet kvass3 garlic3 bay leaf17 g salt2,350 ml water
Slice 1,200 g beets and pack them into a clean jar with 3 garlic, bay leaf, allspice and salt. Pour in the boiled, cooled water to cover. Keep the beets submerged with a clean weight. Cover without sealing tightly and ferment at room temperature for 5 to 7 days. Strain and refrigerate the liquid.