Step 1

Place the peeled and chopped beets into a large glass bottle.

Step 2

Add sugar and spring water and mix until dissolved.

Step 3

Add the rye bread crust into the mix.(optional)

Step 4

Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.

Step 5

When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.

Step 6

You can use these beets for another round or two of fermentation. Just add sugar again and water with 1/4 cup of Kvass and repeat.