Sparkling Fruit Kvass

Serves: 16 (1/2 cup servings)

Ingredients/equipment:

• 2 organic beets, washed thoroughly and chopped into 2 inch pieces

• 1/2 cup of berries, washed thoroughly

• Filtered water

• Pinch of sea salt

• 1 tbsp honey, divided

• 4 tbsp sauerkraut liquid (strained, divided)

• 2 quart-sized canning jars with lids (thoroughly washed and air dried)

Method:

• Add your chopped beets and fruit evenly between your two jars.

• Add 1/2 tbsp honey to each jar

• Add a pinch of sea salt to each jar

• Add 2 tbsp sauerkraut liquid to each jar

• Fill the jars up with filtered water, leaving about an inch at the top so they don't overflow during the fermentation process.

• Store your jars at room temperature with the lids on and keep on a plate or non-porous surface. The liquid will stain, be careful with delicate stone countertops.

• Let the kvass ferment at least 3 days, but longer if needed based on level of fizz. Burp your jars once a day.

• If any fruit pops up above the water's surface, remove it so it doesn't mold.

• After the fermentation period, strain fruit/beets from liquid and store in the refrigerator for up to 2 weeks. Discard if mold grows at any time during fermentation or storage.

• Serve cold, option to mix with sparkling water.