chiogga beet kvass

1 medium	diced chiogga beet
to fill	spring water
large pinch	salt

2020-01-15

Tasted and there’s very little change. Shook up the jar a bit to get the bacteria all mixed in.

2020-01-18

Tasted and there’s a bit of a difference now. Less salty, a bit of tang. Strained it out and put it in the fridge.

2020-01-19

Had the first glass of the kvass. It’s slightly salty and fairly beet-y. Not a lot of acid, but it was refreshing enough. I wish it had fermented more but I didn’t feel comfortable letting it sit much longer.