I make them every autumn. I am not afraid of any diseases

Beet kvass is a healthy treasure known in my family for generations. In the fall and winter, I set up a large jar and served it to all household members. Its health benefits are incredible.

Sourdough is the result of fermenting beets in water with the addition of salt. It may not look like much, but it is packed with nutritional benefits that will positively impact your body. People suffering from anemia, high blood pressure, gout, or digestive issues should pay particular attention to this recipe. You can easily prepare it at home.

Pickling is not only one of the best ways to preserve the taste of beets for the winter but also a valuable process during which lactic acid bacteria are produced. They weren't called "good bacteria" for nothing - their impact on intestinal function and proper microbiome is truly beneficial. Incorporating a portion of beet sourdough into your daily diet will help boost the body's immunity, regulate blood pressure, and improve digestion. All this is thanks to the nutritious ingredients found in beets. These include vitamin C, iron, magnesium, potassium, phosphorus, and vitamin B6.

Ingredients:

• 2.2 lbs of beets,
• 0.5 gallons of boiled water,
• 1 teaspoon of salt,
• 5 cloves of garlic,
• 4 bay leaves,
• 4 grains of allspice,
• 5 grains of black pepper.

Method of preparation:

1. Bring water with salt to a boil and then set it aside to cool down.
2. Sterilize and dry your jars thoroughly.
3. Scrub the beets well and cut them into thin slices. I do this with gloves on to prevent staining my hands.
4. In the jar, alternate layers of beet slices, garlic, allspice, bay leaf, and pepper.
5. Pour cooled brine into the jar to cover all the beets. Otherwise, they can get moldy and the fermentation will be suited only for disposal.
6. Screw the jar tightly and place it on a shelf where it can maintain room temperature.
7. Check the jar daily. In the early days, remove any foam that appears with a clean, sterilized spoon, stir the ferment, and screw it back tightly.

The ferment should be ready after 5 days, but it might take up to 2 weeks. The sign it's ready to drink is the bright color and taste.