I came across a recipe for beet kvass while looking up iron-rich recipes for work — bloody red beets are good for your blood, so it would seem.
With my love of beets and propensity for the culinary oddities, I decided to give it a try, subbing out the whey for salt as recommended.
It basically tastes like salty beet water. Nothing against salty beet water, but I question its health promoting qualities.
This entry was posted on Wednesday, September 18th, 2013 at 5:15 PM and is filed under beverages. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.