everyone this is Greg fear with feelings eating and today I'm going to show you how to make beet kvass very simple fermented beverage be Cabasa is a wonderful digestive tonic it's great in particular for our liver and our gallbladder it's fermented so it's full of those wonderful guts health promoting beneficial bacteria so I'm just going to show you the basic beet kvass and a simple variation from the standard beet kvass I'm going to take the camera just kind of zoom it in so you can see it close-up here of how this is done which is again just so unbelievably simple so I'm going to set that up and I'll show you how to make become us ok so here's everything we need to make our beet kvass as well as a very simple beet kvass variation footage for a standard beet Cabasa mean it's basically just just beets and unsolved and you can also add in a little way now for the beets you know just take a about 2 to 3 medium beets peel them and then chop them into about one inch by one inch cubes about so you never want to shred the beets when you're making a beet kvass so about like so and then you're just going to take about about a 2 quart and can't really see it but back here it's kind of a larger ball jar about a 2 quart ball jar and you're going to add the beets you're going to add about about 2 tablespoons of salt and 1/4 cup of way if you don't have the way it's no big deal the way just it kind of acts as a starter culture can make the process a little bit more consistent if you don't have it don't worry about it so we're just going to fill this up with beets salt way and water fill it to the top of the water and that's it and you'll let it ferment on the counter at room temperature for about three days and then you'll transfer it to your fridge and your beet kvass is done and less for months upon once in your refrigerator the simple variation I'm going to show you is basically right here and that is that you can add some cabbage and some onion first and then you'll add the beets on top and that'll be act as a bit of a weight to kind of keep them from floating to the top again same thing at your way assault your water and basically adding the cabbage and the onion it gives it just a more earthy I think palatable flavor some people find straight beet kvass so a little a little bit for lack of a better word if you don't like beets it might be a little strong but if you add this it kind of softens the beet flavor and I just I think it's wonderful I love it I love it with the sauerkraut the onions so I'm going to do that right now and I'll just kind of show you what it looks like but that's kind of the basic formula I mean it's so simple so that's just kind of a how to make beak of us okay so there's the beak of us so right here is the one I just filled up just prepared so you can see the red onions on the bottom and the cabbage in the middle and the beets kind of right there kind of weighing it down and that's it and then this one is one I made about a month ago so you can see over time the beets are going to kind of infuse everything with a nice kind of deep red color and that's it I mean it's that simple so I'll leave this on the counter for about three four or five days I'll taste it as I go I know when it'll be ready I'll transfer it to the fridge and it will last for months upon months in the fridge so there you go how to make beet kvass you you