For 4 people
Step 1 of 5
1,100 g red beet500 ml beet kvass4 garlic3 bay leaf15 g salt1,950 ml water
Slice 1,100 g beets and pack them into a clean jar with 4 garlic, bay leaf and peppercorns. Dissolve 15 g salt in the boiled, cooled water, pour it over the beets and keep them fully submerged with a clean weight. Cover loosely and ferment at room temperature, out of direct sunlight, for 5 to 7 days. Strain and refrigerate the liquid.