★★★★★
* 3 medium or 2 large organic beets, peeled & chopped coarsely.
* 1/4 cup homemade whey (strain organic plain yogurt at room temperature until drained, you have whey and cream cheese left)
* 1 tablespoon sea salt
* filtered water
Place beetroot, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at rooom temperature for 2-3 days before transferring to refrigerator.
When most of liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.
