fermented beet-y salted water basically. i like the taste of many lacto-fermented veggies so i thought i'd try it. it's just 3 beets chopped up 4 cups of water (1 liter) and 1 teaspoon (5 grams) of salt.
it's gotta ferment for a week and then i'll see how it is. you can buy kvass starters online if you want but i'm trying to just start from the good lactic acid bacteria that are already living on the surface of most vegetables. it's pretty similar to how you make sauerkraut, because cabbage has the same natural bacteria
beet kvass is not to be confused with the slightly alcoholic, yeast-fermented, rye-based beverage also called kvass. kvass used to refer to any fermented beverage in proto-slavic