½ gallon jar, plastic lid
Filtered or spring water
2 large peeled beets (coarsely chopped)
¼ cup cultured whey
1 tbsp. salt
Mix together, then add water (leave an inch below the rim empty), let sit at room temperature for at least a couple of days, then keep refrigerated. The taste and digestive benefits improve with age!
Enjoy 4oz. am and pm, use in place of vinegar in salad dressings and makes a great addition to soups!
Beet Kavass
(This is really easy to make)
by Sally Fallon Morrell
(This is really easy to make)
by Sally Fallon Morrell
