I first discovered Kvass from Nourishing Traditions site three years ago while I was looking for beet juice and pickle beets http://thenourishingcook.com/how-to-make-fermented-beet-kvass/. It took me couple time to get good at it; I love kimchi and anything fermented so it was natural for me to fall in love with Kvass. It is very easy to make although it is acquired taste; you will also easily fall in love with it. If you love sauerkraut, you will love Kvass.
So what is Kvass and what is its benefit? Kvass is a lacto fermentation of beets. Originate from Russia and it has become popular among health fanatics. The benefit of Kvass: medicinal usages, probiotic, blood tonics, increase energy, detox liver, digestive aide just to name a few.
You can make Kvass using 3-4 medium beets (red or yellow) peeled and quartered, 1 teaspoon sea salt, 1/4 cup whey from raw milk or yogurt I personally like yogurt better, and filtered water in a half gallon mason jar fill it up to the neck leave about 1 inch space. Leave the jar on the counter at room temperature for about 3 days or longer in winter. The taste is tangy and salty similar to sauerkraut juice; drink one small shot glass morning and night. I drink about 6 oz every day.