The following specific recipe comes from Nourishing Traditions by Sallon Fallon Morrell


  • 3 medium or 2 large organic beets, peeled and chopped up coarsely

  • 1/4 cup whey or lacto-fermented sauerkfraut juice

  • 1 tablespoon sea salt

  • filtered water

Place beets, whey or sauerkraut juice and slat in a quart-sized glass jar. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.


  • Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

Makes 1 quart