Possibly the most underrated fermented drink in the traditional Pennsylvania Dutch kitchen — a deep ruby, earthy, slightly salty tonic.
Ingredients
- 1 to 2 medium beets, scrubbed (not peeled), cut into rough cubes
- 1 teaspoon sea salt
- Filtered water, to fill a quart jar
Method
- Pack beet cubes loosely into a quart jar.
- Add salt and fill with filtered water.
- Cover loosely and leave 3 to 5 days at room temperature.
Doesn’t taste like beet juice — more complex, savory, almost brothy. Traditionally taken as a small glass in the morning, a digestive tonic and blood builder.
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