Kvass is a Slavic fermented drink traditionally made from stale bread. This version uses beets to deliver a beautiful, purple juice which is delicious both straight up and as a dressing in your favorite salad.
6 Beets peeled and sliced
2 CUPS (500ML) Water
4 TSP (20 ML) Salt
Mix together the beets and salt and place them in your Mortier Pilon fermentation jar. Cover with water and stir to dissolve the salt.
Let the mixture ferment at room temperature, covered, for 3 days. To serve, pour the desired amount of kvas into a glass.