Beet Kvass

This recipe was created by fermentation fanatic Jeremy Ogusky, owner of Ogusky Ceramics. He makes the gorgeous pottery crocks pictured throughout the book. He’s also founder of the Boston Fermentation Festival! “Beet kvass is earthy, salty, and tangy. It reminds me of my grandmother’s fermented beet borscht. It is a traditional dish in Russia and the Ukraine and the end result of lacto-fermentation. Many folks drink it after a meal, as it aids in digestion. I like to drink