Ingredients:

• 1 large or 2 medium organic beets
• 1 tbsp. of pink salt (Himalayan or Redmond’s Real Salt)
• ¼ cup of liquid whey or juice from sauerkraut
• Filtered water.

Optional Ingredients:

• Culture starter instead of liquid whey or juice from sauerkraut
• Can also use apple cider vinegar instead of liquid whey or sauerkraut.

Instructions:

Step #1:  Wash and peel beets and slice into chunks no smaller than about 1/2 inch across.

Step #2:  Put beet chunks into a clean, 1 quart mason jar.

Step #3:  Add whey or starter culture, pink salt, and enough filtered water to fill all but 1 inch from the top of the jar.   Stir and mix well.

Step #4:  Close lid and leave on the counter for 1-2 days.  Refrigerate.

Step #5:  When all but an inch or so of liquid is left in the jar, refill with more filtered water, stir, and close the lid again and leave on the counter for 2 days more.

Step #6:  Refrigerate and use. When all the liquid is used up from the second batch, discard the beets and start again.