Fermented Beetroot Juice
3 medium or 2 large organic beetroots, peeled (or scrubbed) and chopped up coarsely
1/4 cup whey (For dairy/casein free, omit the whey and use 4 teaspoons of salt instead of 2)
2 teaspoons sea salt
Place beetroots, whey and salt into a glass container that holds 2 litres.
Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.
When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another two 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.