Are you curious about making beet kvass? Join the Ruby Fermenters Club to learn how to make this jewel-colored fermented drink that is full of probiotics to help aid digestion and boost immunity. It's easy to make and everyone will take home a jar of beet kvass.

Each participant should bring:

• 2 Large Organic Beets (or 3 or 4 smaller beets) = ~ 2 Cups or 12 oz

• 1 Tablespoon fine Sea Salt (do not use iodized salt because it may inhibit the fermenting process)

• 1 16 oz bottle of purified/filtered water (water without chlorine is optimal for fermentation)

• 1 Quart Jar with tight-fitting lid

*If you want to make a half gallon, double the recipe = 2 quart jars.

• Kitchen knife & cutting board if you want to bring your own (we have a few at The Ruby but not enough for everyone)

Optional Flavorings

• fresh dill (or fennel fronds), bay leaves, or other herbs.

• pickling spices (fennel seed, dill seed, peppercorns, celery seeds, caraway, etc)

• sliced onion and/or garlic

• fresh sliced ginger or turmeric root.